Fruit Tart

These delectable fruit tarts have a no-bake crust. They make a festive brunch component for both adults and children!

Serving size

2 tarts

Makes

7 tarts

Ingredients

½ cup creamy peanut butter

2 tablespoons honey

1 cup rolled oats

½ cup puffed rice cereal, such as Rice Krispies®

½ teaspoon vanilla extract

1 teaspoon sugar

1 (5.3 ounces) container mascarpone cheese

¼ cup berries of your choice, cut into smaller pieces

Nutmeg, to taste (optional)

Nutrition Info

Makes: 7 tarts  Serving size: 2 tarts

Calories

498

Fat

23.6 g

Trans Fat

0 g

Saturated Fat

5.1 g

Cholesterol

5.6 mg

Carbohydrates

56.6 g

Sugar

16.6 g

Fiber

7.4 g

Protein

19.9 g

Sodium

213.9 mg

Calcium

89.1 mg

Phosphorus

422.7 mg

Potassium

498.4 mg

Instructions

  1. Add the peanut butter and honey to a small bowl.  Mix together and set aside.
  2. Blend ½ cup of oats in a blender until it becomes flour and you have at least ¼ cup.
  3. Add the rice krispies to a separate mixing bowl, along with the oat flour and remaining oats.
  4. Combine the peanut butter mixture with the oat mixture using a wooden spoon. Mix until a dough-like consistency is formed.
  5. In a standard, 12 cup muffin tin, press 3 tablespoons of the mixture into each cup to form a bowl shape. Make sure to press firmly so mixture holds together well.
  6. Freeze the tarts in the tins for 30 minutes, then carefully remove by sliding a thin knife around the edges until it loosens. This will help keep them from breaking and crumbling.
  7. In a small mixing bowl, mix the vanilla extract and sugar into the mascarpone cheese.
  8. Remove the tart shells from the tin and fill each shell with the mascarpone mixture. Allow them to chill in the fridge for 30 minutes.
  9. Add fruit decoratively on top of the mascarpone and sprinkle a bit of nutmeg, if desired. Keep cold or the tarts will crumble and break. Enjoy!
Recipe contributed by FamilyCook Productions

When cooking for only one person, you can store the shells in a tin and fill them each morning – or for a snack, as needed. The shells can be stored for about 7 to 10 days, covered, in the refrigerator.