Feeling The Heat? Make This No-Bake Floral Berry Tart
The end of summer always seems to bring the hottest days, as if August is using up all the extra heat June and July left behind. During these times, the last thing anyone wants to do is spend time cooking in the kitchen, so GC Graphic Designer Eidia Moni Amin put together a quick no-bake summer tart that capitalizes on the last few weeks of berry season. The recipe is simple, so get kids involved– if nothing else, they’ll have fun decorating (and of course eating!) the dessert.
No-Bake Floral Tart
1.5 hoursIngredients
Crust:
- 1/3 cup dates
- 1/2 cup almonds
- 16 full sheets of graham crackers, blended (about 2 cups)
- 1 tsp sugar
- 1 1/2 sticks cold butter
Filling:
- 16 oz Neufchatel cream cheese (room temperature)
- 8 oz mascarpone (room temperature)
- 1/2 cups white chocolate chips
- 1 tsp sugar
- 1/2 vanilla bean, scraped and seeded
Topping:
- 1/3 cup strawberries sliced
- 1/3 cup bluberries whole
- 1/3 cup blackberries whole
- 2 tsp lemons juice
- 1 1/2 tsp sugar
- edible flowers
Preparation
Blend all dry ingredients for the crust in a food processor. Cut the butter into small chunks and pulse in the food processor until it forms small crumbs. Pat into a pie tin in shape of crust, and let sit in fridge for 30 minutes.
While crust is refrigerating, using a whisk or a hand mixer blend the the cheeses together until smooth and creamy.
Add seeds of the vanilla bean. Add the white chocolate mixture to the two cheese mixture until well combined.
Pour the filling into crust, smooth out the top, and place in the fridge for 1 hour. While the tart is chilling, macerate the three berries with lemon and sugar, and chill.
When you’re ready to serve the tart, decorate with berries and flowers. Dig in and keep cool!
