No Bake Lemon Cookie Fruit Tarts
Try this No Bake Lemon Cookie Fruit Tarts recipe, or contribute your own.
Try this No Bake Lemon Cookie Fruit Tarts recipe, or contribute your own.
- 1/2 tsp vanilla extract
- 7-12 medjool dates pitted (if not sticky and moist see notes)
- 2 cups raw walnuts (or sub other nut such as pecan or almond)
- 1/4 tsp sea salt (optional)
- 12 ounces firm silken tofu (i used morinaga) patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour
- ~1/4 cup maple syrup agave nectar or honey if not vegan (or use date caramel - i did half date caramel, half agave)
- juice of 1 lemon (~2 tbsp)
- 1 1/2 cups mixed fresh fruit divided (blueberries, strawberries, kiwi, mango, or whatever you prefer)
- Carbohydrate 0.044275 g
- Cholesterol 0 mg
- Fat 0.00021 g
- Fiber 0 g
- Protein 0.00021 g
- Saturated Fat 3.5E-05 g
- Serving Size 1 1 Serving (57g)
- Sodium 0.0315 mg
- Sugar 0.044275 g
- Trans Fat 0.000126 g
- Calories 1 calories
Step-by-step
- Press/drain tofu while preparing crust.
- Add walnuts to a food processor and pulse until a semi-fine meal is achieved.
- Then, with the processor running, drop in dates one at a time through the spout until the mixture resembles a dough. It should hold form when squeezed between two fingers. This will take anywhere from 7-12 dates, depending on their size.
- Line a standard pie or tart pan, or several 4 3/4-inch tart pans with parchment paper.
- Divide crust between the pans and press using your hands to form a uniform crust.
- Place another piece of parchment paper on top and use a glass to get it more even and firmly pressed into place. It doesn't have to be perfect.
- Set in freezer to chill.
- Add drained tofu, lemon juice, vanilla, and sweetener of choice to blender and blend until creamy and smooth, scraping down edges as needed.
- Adjust flavors to desired level of tartness/sweetness.
- Remove crust from freezer and top with lemon filling.
- Chill to set - at least 2-4 hours - and then top with fruit just before serving.
- You could also serve with coconut whipped cream.
- Store leftovers in the fridge for up to a few days. Transfer to freezer for longer-term storage.
No Bake Lemon Cookie Fruit Tarts: A Refreshing Summer Treat
As a busy working mom, finding time to bake elaborate desserts is often a luxury I can't afford. That's why I absolutely adore no-bake recipes – they're quick, easy, and surprisingly impressive. These No Bake Lemon Cookie Fruit Tarts are a perfect example. They're light, zesty, and bursting with fresh fruit, making them an ideal dessert for a summer gathering or a simple weeknight treat. The best part? They require minimal effort and no oven time!
The recipe's simplicity is truly its charm. The crust, made from a surprisingly delicious combination of walnuts and dates, comes together in minutes. The filling, a creamy and tangy lemon mixture using silken tofu (don't worry, you can't taste it!), is unbelievably smooth and refreshing. And the vibrant topping of your favorite fresh fruits adds a pop of color and sweetness that elevates the entire dessert. I've experimented with various combinations – blueberries and strawberries are classic, but kiwi and mango also make fantastic additions. The flexibility of the recipe allows for creativity, letting you tailor the tarts to your preferences and the seasonal fruit available.
Beyond its convenience, these tarts also satisfy my craving for healthy, wholesome desserts. The use of dates and nuts provides a natural sweetness and healthy fats, while the tofu adds a surprising boost of protein. This recipe doesn't compromise on taste for health, which is a huge win in my book. And let's not forget the visual appeal – these little tarts are practically works of art, perfect for impressing guests or simply treating yourself to something beautiful and delicious. I often double the recipe, making extra to share with friends and family, or to stash away in the freezer for a future quick dessert fix. The freezer is my best friend when it comes to time-saving baking!
Tips and Variations:
- Crust Variations: Experiment with different nuts like pecans or almonds. If your dates aren't sticky enough, add a teaspoon of water to help bind the mixture.
- Filling Variations: Adjust the sweetness to your preference. You can use maple syrup, agave, or honey instead of date caramel. For a stronger lemon flavor, add an extra tablespoon of lemon juice.
- Fruit Combinations: Get creative with your fruit choices! Raspberries, blackberries, and peaches would also be wonderful additions.
- Garnish: A dollop of coconut whipped cream or a sprinkle of lemon zest adds a lovely finishing touch.
- Make Ahead: These tarts can be made ahead of time and stored in the refrigerator or freezer for easy access to a quick and delicious dessert.
These No Bake Lemon Cookie Fruit Tarts have become a staple in my household. They're a testament to the fact that delicious doesn't have to mean complicated. It's a recipe that has earned a permanent place in my recipe book, and I encourage you to try it – I’m confident it will become one of your go-to desserts as well. So go ahead, treat yourself to a taste of summer, minus the baking hassle!
