The tricolor tart is the perfect dessert to serve on hot summer evenings. It is prepared quickly, with few ingredients and without turning on the oven. Discover our recipe!
No-bake tart with spreadable creams
We have been contemplating the sky for weeks now in the hope that it will stop raining. The beautiful season, in fact, seems to struggle to arrive and the temperatures are a little colder than normal. However, June is upon us and with it it will certainly bring sun and heat. Finally, swimsuits and flip-flops will take the place of boring sweaters and many of our habits will change, including our tastes in sweets. Desserts based on creams and chocolate, which require very long preparation and cooking times, willingly give way to ice creams and fruit-based desserts, to be strictly served cold.
The tricolor tart is a quick and easy dessert to prepare, which requires no cooking and is made with very few ingredients. It is perfect to serve as a snack or dessert at the end of a nice dinner.
Let's see how to make it!
Ingredients
- 350 g of dry biscuits (Digestive type)
- 170 g butter
- Pistachio spreadable cream
- White chocolate spread
- Strawberries
- Pistachio grains
Procedure
To prepare our no-bake tart, crumble the biscuits finely with a food processor and pour them into a bowl. Melt the butter over a low heat and add it warm to the crumbled biscuits. We mix everything until we obtain a homogeneous, almost sandy mixture.
We take a springform mold with a diameter of 24 cm and gradually add the biscuit mixture, applying pressure, starting from the center outwards, so that it becomes compact and adheres well. Let's help ourselves initially with a spoon and, to make the mixture adhere to the walls of the mold, we proceed to the sides, applying pressure with our fingers. Once we have made our base, place it in the fridge for a couple of hours or in the freezer for an hour.
Once ready, we remove our base from the fridge and begin to garnish it with the pistachio cream, pouring it in small doses with a spoon along the entire contour of the base and leaving a good part of the center empty. We therefore place the white chocolate cream in the middle and center of the tart. The dosage of the creams varies according to your personal taste. For those with a sweet tooth, a few extra spoonfuls won't hurt. We recommend using a few doses, since spreads have intense flavors that are best enjoyed with small tastes. In the center of our tart we add the red strawberries, whole or cut into slices or wedges. Finally, we put the chopped pistachios on the pistachio cream.
Let it rest in the fridge without removing it from the mold. If you made the edges too high, as happened to us, just remove the excess part using a teaspoon. We remove our no-bake tart from the fridge only before serving it. Be very careful not to break the tart both when you open the mold and when you place it on a serving plate or on a cake stand to serve it.
Some final advice:
- You can put the spreadable cream on the cake using a piping bag;
- If you prefer a chocolate base, you can use dry chocolate biscuits (such as Pan di Stelle);
- If you like a lighter flavor of creams, we recommend using 250 g of mascarpone by mixing half with two-three tablespoons of pistachio cream and half with two-three tablespoons of white chocolate cream;
- If you don't have a springform pan, you can use baking paper cut into strips, so as to lift the tart more easily;
- If you don't have a food processor, you can put the biscuits inside a food bag and crumble them using a meat mallet;
- Instead of strawberries, you can use cherries.
