No-Bake Fresh Fruit Tarts
SmartPoints® value per serving
We borrowed a chef’s trick for this recipe and used an empty 12-ounce can with both ends removed as a mold to layer fruit into a neat round tart.
2 item(s), soft (about 1/2 oz each)
2 medium, peeled and thinly sliced
6 medium, hulled and thinly sliced
1 medium, or nectaine, peeled and thinly sliced
- Finely crumble cookies into a small bowl; toss lightly with apple juice to moisten.
- Place a 3-inch metal ring in the centre of a serving plate. Spoon half the cookie crumbs into the ring and press firmly into an even, round layer, using ring as a mold.
- Keeping ring in place, layer 1/2 of kiwi fruit, strawberry and peach or nectarine slices on top of the cookie crust. Press down each layer to pack fruit slices tightly.
- Gently lift off metal ring and garnish tart with 1/2 of blueberries. Repeat with remaining cookie crumbs and fruit.