FROZEN FRUIT TART RECIPES
FROZEN FRUIT TART RECIPE - GOOD HOUSEKEEPING
With melt-in-your mouth filling that blends low-fat vanilla ice cream and mango sorbet, this tempting tart recalls the taste of a Creamsicle.
Provided by GOODHOUSEKEEPING.COM
Categories baby shower Barbeque birthday bridal shower dinner party feed a crowd picnic romantic meals Summer baking dessert
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Prepare crust: In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add whole almonds and sugar; pulse until almonds are finely chopped. In cup, mix canola oil, honey, and water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of 9" round tart pan with removable bottom. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze until firm, at least 4 hours or overnight. Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.
Nutrition Facts : Calories 235 calories
FRESH FRUIT TARTS RECIPE - PILLSBURY.COM
These attractive individual tart shells are created with an ordinary muffin pan. Rounds of pie pastry are draped over the back of muffins cups and pinched to make the pleats.
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 10
Number Of Ingredients 4
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.
- Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
- Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.
- Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.
- Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.
Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Tart, SodiumContent 210 mg, SugarContent 15 g, TransFatContent 0 g
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FRESH FRUIT TARTS RECIPE | DUFF GOLDMAN | FOOD NETWORK
This recipe is for one big tart or four little tarts. The shells of individual tarts will bake a little faster, so watch them carefully as they bake. Also, use any fruit you want. Apples and bananas don't work well because they get brown and mushy. You can also use just one kind of fruit or many different kinds. For this recipe, I used some figs from my tree in my backyard! Go foraging in your neighborhood and see what you can find.
From foodnetwork.com
Reviews 3.7
Total Time 2 hours 10 minutes
Category dessert
From foodnetwork.com
Reviews 3.7
Total Time 2 hours 10 minutes
Category dessert
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