No-bake tart



The summer dessert par excellence? The fruit tart: shortcrust pastry, custard and fresh fruit! But if you prefer not to turn on the oven and not stay too long in the stove, here is the solution you were looking for: a no-bake tart! A greedy and fresh dessert, with a cheesecake-like base covered with a panna cotta-like filling and a cascade of fresh seasonal fruit that will make your tart so inviting to devour it with your eyes! The no-bake tart, perfect as a summer cake at the end of a meal or for a fresh snack, will be an irresistible attraction with its riot of colors and flavors, discover with us how to make it and your summer days will take a decidedly more delicious turn!


Ingredients for the base of the tart (for a 9.5" (23.5 cm) diameter)
Butter 1 stick (130 g)
Digestive biscuits ⅔ lb (270 g)
For the filling
Heavy cream 2 ¼ cups (500 g)
Vanilla bean 1
Sugar ⅓ cup (75 g)
Gelatin ¼ oz (8 g)
For decorating
Fresh fruit to taste

How to prepare No-bake tart

To prepare the no-bake tart, start from the base: melt the butter in a saucepan over low heat (1-2), then let it cool. Meanwhile, pour the cookies in a mixer 3

and operate the blades until a crumbly compound is obtained 4; pour the cookies in a bowl and then add the melted butter made to cool 5, stir until it is completely absorbed 6.

Then take a tart mold of 9.5" (23.5 cm) in diameter and with the removable disc (alternatively the hinged mold will work equally well) and start pouring the cookies base 7: line the pan well on the edges before and on the bottom then 8. Then place in the fridge to harden for at least 30 minutes. Meanwhile, pour the gelatine leaves into a bowl with cold water and let them soak for at least 10 minutes.

In the meantime, pour the cream into a pan and heat over very low heat, until it just comes to a boil; pour the seeds of a vanilla bean scraped with the blade of a knife 10 and the open pod 11. Add the sugar 12

and mix with a whisk 13. Once hot, turn off the heat, squeeze the gelatin sheets 14 and pour them into the hot cream 15,

stirring with a whisk to dissolve them completely 16. Then pour the mixture into a bowl, also dropping the vanilla bean that will remain in the infusion 17, cover with plastic wrap 18

and with the blade of a knife cut the film to create a vent in order to let the heat escape 19; leave the mixture to cool to room temperature. Take the now firm base out of the fridge 20 and remove the vanilla pod from the cold panna cotta 21. Mix everything

and transfer it to a jug to pour it more easily on the base 22, you will have to get almost to the brim of the tart. You can alternatively pour it slowly with a ladle. Place the tart in the refrigerator to harden for 3 hours, being very careful when moving it so that the liquid does not come out. Now prepare the fresh fruit: we washed and cut fresh strawberries, apricots, kiwis and a banana into chunks 23. Once firm, resume the tart 24

and garnish it with the pieces of fresh fruit 25 until it is completely covered 26. The no-bake tart is ready to be served 27.


The no-bake tart if garnished with fresh fruit can be kept for 1 day in the refrigerator, covered with cling film or under a glass bell.

Otherwise, without fresh fruit garnish, it can be stored for 2-3 days in the refrigerator.

Freezing is not recommended.


You can garnish the tart without cooking with other fruit to taste, with dark chocolate flakes or with a topping. Instead of vanilla to flavor the panna cotta you can use cinnamon, lemon, or orange and instead of gelatin you can use about 1 oz (2.5 g) of agar agar.