Dessert

No-bake summer fruit and yuzu cream tart

Name: No-bake summer fruit tart recipe
Yield: 8
Ingredients: 2 x 250g packets Biscoff biscuits; 200g unsalted butter, melted, cooled slightly; 250g mascarpone; 300ml thickened cream; 100ml yuzu juice (from Asian grocers); Finely grated zest of 1 lime; 3 tsp miso paste (any variety); 125ml maple syrup; 4 nectarines, halved, stones removed, thinly sliced; 4 large plums or peaches, halved, stones removed, thinly sliced; 300g cherries; Sesame snaps, crumbled, to serve

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No-bake summer fruit and yuzu cream tart

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by Tracey Pattison

Delicious Team

Feb 14, 2024

Give your oven a break this summer with this zesty no-bake cream tart.

2 x 250g packets Biscoff biscuits
200g unsalted butter, melted, cooled slightly
1 cup (250g) mascarpone
300ml thickened cream
100ml yuzu juice (from Asian grocers)
Finely grated zest of 1 lime
3 tsp miso paste (any variety)
1/2 cup (125ml) pure maple syrup
4 nectarines, halved, stones removed, thinly sliced
4 large plums or peaches, halved, stones removed, thinly sliced
300g cherries
Sesame snaps, crumbled, to serve

Method

1.

Place biscuits in a food processor and whiz until finely crushed, then add butter and whiz until mixture is well combined. Firmly press over the base and side of a 24.5cm (base measurement), 3cm-high fluted tart pan with removable base, using a flat glass to press down firmly on the base to make sure biscuit mixture is an even thickness all over. Next, use your finger to press into side of pan to create a 1cm-thick rough edge.
2.

Place on a large baking tray and chill for 1 hour or until set firm. Place mascarpone, cream, juice and zest in a stand mixer fitted with the whisk attachment and whisk on medium-high speed until firm peaks form, scraping down side of bowl occasionally. Set aside.
3.

Place the miso and syrup in a medium heatproof jug. Microwave on high in 30-second bursts, whisking with a fork to break up miso between each burst, for 2 minutes or until mixture is slightly thickened and well combined. Set aside at room temperature to cool slightly.
4.

To assemble, carefully remove biscuit shell from tart pan and transfer to a serving plate. Dollop yuzu cream over biscuit base, lightly spreading to cover. Top with nectarines, plums and cherries to decorate. Drizzle with miso syrup. Serve tart sprinkled with sesame snaps, with remaining miso syrup alongside.