Sunday, July 15, 2012

Summer Mini Fruit Tart

Easy Summer Mini Fruit Tart with Graham Cracker Crust

Since it's so hot here in Las Vegas, Nevada. I was thinking of something easy and yummy to make. So I came up with mini graham cracker fruit tart with fresh fruit. It's so simple and easy to make. You don't need much ingredients to make these. You can also get your kids involve. My kids love to help me make this and also eating them. They kept asking for more. Lol :-) It's also great for parties and get together. I'm thinking of making these again for Kairi's birthday party since she likes them so much.

1 1/2 cup of crushed graham crackers crumbs (For Gluten Free Diet use Kinnikinnick Gluten Free Smoreables Graham Crackers)
2 Tbsp. of light brown sugar 
6 Tbsp. of unsalted butter, melted

1 pint of heavy whipping cream
2-4 Tbsp. of powdered sugar
1 Tsp. of pure vanilla extract
Fresh berries- I only used Raspberry and blueberries. 
White chocolate for garnish ( Hershey's are always yummy)

Putting my kids to work...Lol

Preheat the oven to 375 degree. In a gallon ziplock bag, put in graham crackers and using rolling pin to crush it. Make sure it's finely crushed. You might have to help them mom and/or dad. Or if you don't have much time, you can always use a Cuisinart.

Time to mix




In a medium or large bowl, mix graham crackers and light brown sugar. Make sure it's well blended.

Add the melted butter

Slowly add in the butter and mix well until there's no dry graham cracker crumbs. Again, parents, you might have to step in and help.
 Line the cupcake pan with cupcake liners. 
 Spoon in graham crackers into the cupcake liners. About halfway full.

Press down hard on all the crumbs to the bottom of the liners with your fingers. Then use a small roller to press down the middle to make it look like a little bowl. Once done, place it into the oven for 8 to 10 minutes or until the top crust is golden brown. Take it out of the oven and let it rest on your stove rack for a few minutes. When that's cooled off, take the crust out of the cupcake liners one at a time by using both hands to push open the liners. Place the crusts on a flat plate and put it into the fridge for about 10 minutes. 

While the crust is cooling off. In a mixing bowl ( I use my KitchenAid ) add together heavy whipping cream, 2 tablespoon of powdered sugar ( add more for sweeter, I only add 2 tbsp. because I don't mind it not being so sweet ), and 1 teaspoon of vanilla extract. Mix well until it form a stiff peak. 

Take the crust out and using a spoon or piping bag, place the whipped cream on top of the crust. Add fresh berries and garnish it with white chocolate. I used a peeler to sliced the white chocolate for garnishing. 

Voila! You now have your mini fruit tart and it's ready to be enjoyed with family and friends. You can complement it with a nice cup of lemonade or orange juice! Have fun with it

~ Have a sweet and blessed day.

1 comment:

  1. i am in my schools newspaper club and im writing an article on spring recipes. i love how it uses fresh fruit but i need to include the prep time and total time it took to make this. Do you know how long the prep and how long the total time for this recipe is?