TIP OF THE DAY: No-Bake Tarts, Sweet & Savory | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: No-Bake Tarts, Sweet & Savory | The Nibble Webzine Of Food Adventures
We should have published this tip in the summer, when it was too hot to turn on the oven. But it’s a year-round good idea for a quick and easy dessert or appetizer tart.
You can bake your own tart shells of course, and even freeze a batch for ad hoc use. You can also make or buy a filling for the tart. Then, just top it with fresh fruit.
SWEET TART FILLINGS
Custard
Crème fraîche
Greek yogurt, plain or sweetened with agave, honey, maple syrup, sugar or a non-caloric sweetener
A no-bake fruit tart. Photo courtesy Lucero Olive Oil.
Spoon the filling into the tart shell; then arrange the fruit on top. If you’re using ice cream, fill the shell and return it to the freezer until you’re ready to serve; top with fruit and bring to the table.
Garnish
You may not need a garnish, but it never hurts to add one for color, flavor or general decor:
Chopped nuts
Chocolate curl
Edible flower
Mint leaf
A beet tart with goat cheese. Photo courtesy Bien Cuit.
SAVORY TARTS
Savory tarts can be served as a first course; tartlets (mini tarts) can be served as hors d’oeuvre or with the salad course. Top the filling with:
