Frozen Fruit Tart Recipe

Frozen Fruit Tart Recipe

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45 juta s/d 2.5 milyar listing 2018
Frozen Fruit Tart Recipe Frozen Fruit Tart Recipe Frozen Fruit Tart Recipe, With a melt-in-your mouth filling that blends low-fat vanilla ice cream and mango sorbet, this tart recalls the straight-from-childhood taste of a Creamsicle.
Frozen Fruit Tart Recipe

Frozen Fruit Tart Recipe

With a melt-in-your mouth filling that blends low-fat vanilla ice cream and mango sorbet, this tart recalls the straight-from-childhood taste of a Creamsicle. Prep : 40 minutes plus cooling and freezing Bake : 8 minutes
  • 8 graham crackers (5" by 21/2" each)
  • 2 tablespoons whole natural almonds (with brown skin still on)
  • 1 tablespoon sugar
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 2 teaspoons water
  • 11/2 cups light vanilla ice cream, such as slow- or double-churned
  • 11/2 cups mango or passion fruit sorbet
  • 3 ripe nectarines, each pitted and cut into 8 wedges
  • 2 ripe plums, each pitted and cut into 8 wedges
  • 1 cup raspberries
  1. 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-inch round tart pan with removable bottom.
  2. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.
  3. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon scoops of 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.
  4. Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges on top of tart 1 inch from edge, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately. Makes 8 servings.
Each serving : About 235 calories, 3g protein, 39g carbohydrate, 6g total fat (1g saturated), 3g fiber, 8mg cholesterol, 110mg sodium. What else can it do Melon Baller

What else can it do? Melon Baller

Use this not-so-humdrum multi-tasker to save time, reduce waste, or add a decorative flourish. Here’s how :
  • Remove the seeds from fruit. Rotate the tool around the centers of halved apples or pears to evenly dig out only the core.
  • Shape petite meatballs from your favorite ground-meat mixture. Brown them in a sauté pan and serve as an appetizer, or toss with spaghetti and sauce for the kids.
  • Form perfectly roundmini cookies with the dough of your choice. Just reduce your usual baking time by 1 to 2 minutes. The bite-size treats make a smart, portion-controlled snack; or tie a handful into a festive packet for a cute impromptu gift or party favor.
  • Serve up sorbet in style. Mix and match scoops of flavors and colors and arrange them in a dish; freeze until serving time.
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Tuesday, 22 May 2018

Frozen Fruit Tart Recipe

Article Categories : Pies & Tarts

Frozen Fruit Tart Recipe

Frozen Fruit Tart Recipe

With a melt-in-your mouth filling that blends low-fat vanilla ice cream and mango sorbet, this tart recalls the straight-from-childhood taste of a Creamsicle.

Prep : 40 minutes plus cooling and freezing
Bake : 8 minutes

  • 8 graham crackers (5″ by 21/2” each)
  • 2 tablespoons whole natural almonds (with brown skin still on)
  • 1 tablespoon sugar
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 2 teaspoons water
  • 11/2 cups light vanilla ice cream, such as slow- or double-churned
  • 11/2 cups mango or passion fruit sorbet
  • 3 ripe nectarines, each pitted and cut into 8 wedges
  • 2 ripe plums, each pitted and cut into 8 wedges
  • 1 cup raspberries
  1. 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-inch round tart pan with removable bottom.
  2. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.
  3. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon scoops of 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.
  4. Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges on top of tart 1 inch from edge, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately. Makes 8 servings.

Each serving : About 235 calories, 3g protein, 39g carbohydrate, 6g total fat (1g saturated), 3g fiber, 8mg cholesterol, 110mg sodium.

What else can it do Melon Baller

What else can it do? Melon Baller

Use this not-so-humdrum multi-tasker to save time, reduce waste, or add a decorative flourish. Here’s how :

  • Remove the seeds from fruit. Rotate the tool around the centers of halved apples or pears to evenly dig out only the core.
  • Shape petite meatballs from your favorite ground-meat mixture. Brown them in a sauté pan and serve as an appetizer, or toss with spaghetti and sauce for the kids.
  • Form perfectly roundmini cookies with the dough of your choice. Just reduce your usual baking time by 1 to 2 minutes. The bite-size treats make a smart, portion-controlled snack; or tie a handful into a festive packet for a cute impromptu gift or party favor.
  • Serve up sorbet in style. Mix and match scoops of flavors and colors and arrange them in a dish; freeze until serving time.