This fruit salad tart is rich, creamy and light and won’t weigh you down. It’s sugar free with no baking required, and is low in calories. Bursting with tropical fruit zing it is the perfect summer dessert without the guilt.
Who doesn’t love a creamy dessert? They’re comforting and satisfying but often leave you feeling like you either can’t get up off the chair, or you need to get yourself to the gym quick smart.
Not this one.
There won’t be any regrets, or any need for seconds. One will be enough and you’ll be OK with it. Your sweet tooth won’t be screaming at you for more. I promise.
Why? Because there are no rubbishy refined sugars added to this recipe. The majority of which leave you feeling high and like you want to eat the whole dessert in one hit, shortly followed by “Why did I do that to myself”.
This Fruit Salad Tart only has the natural sweetness of the dates in the base, and some granulated stevia in the tart filling, plus a little bit of extra sweetness from the fruits.
This Fruit Salad Tart has been on my to do list for years!
This is because my mum makes a version of it, which I have been known to be addicted to from time to time. It generally makes an appearance at Christmas, and occasionally on birthdays. There is a slight problem though.
I’m gonna say it. It has a lot of sugar in it and for many years now I have been avoiding it, even though I have such fond memories of it.
After a few attempts at making it over the past six months, I finally come up with this version which my husband thinks is pretty darn good, equally good as mother in laws :-). I’ll take that.
The addition of the sugar free orange/mango jelly crystals really boosts the flavour and I would say it is a must add ingredient which seems to be pretty much readily available at supermarkets. Or alternatively, you could also use freeze dried fruit (mango or pineapple) which would also work to add that same intensity of flavour.
The other thing that is great about this recipe is that you can totally make it ahead of time if you are having guests over, so that you don’t have to spend time on dessert prepping when you’d probably rather be socialising with your crew.
A couple of weeks ago we hosted a small dinner party and this here fruit salad tart was the dessert hero. I made it the night before, so when my guests thought the main course was the end of dinner, they were pleasantly surprised when I pulled out the tart from the fridge and we all dug in.
No unbuttoning of pants required, or loosening of belts.
It was easy eating, deliciously light, moorish and totally satisfying.
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This Fruit Salad Tart is incredibly rich and creamy, but very light. It's naturally sweetened with dates and stevia, it's tangy and fruity and perfect for summer dinner parties or Christmas feasts.
- 1 ¼ cup walnuts
- ½ cup dates (Note 1)
- ¼ cup Desicated coconut
- 250 grams /9 oz. Extra Light Cream Cheese
- 250 grams /9 oz. Smooth Ricotta
- 1/4 cup Granualted Stevia
- 440 grams /15 oz. Golden Circle Fruit Salad, juice drained
- 2 tablespoon sugar free orange/mango jelly crystals
- 1 ½ teaspoon Gelatine powder
- 1 tablespoon Boiling Water
- If you keep dates in the fridge, set them out on the bench at room temperature for at least 1 hour. Otherwise to speed up the process, take the dates from the fridge and place them in a bowl of hot water for 10 minutes to soften them up before going into the food processor/blender.
- Make the base: In a food processor of high speed blender, place the nits, coconut and dates. Blitz until combined.
- Press the base ingredients firmly into a round tart dish. Place into the fridge for 20 minutes.
- Rinse the food processor/blender and get the tart filling ingredients ready. Get the cream cheese out of the fridge onto the bench at room temperature for 10-15 minutes.
- Place the cream cheese, ricotta, jelly crystals and stevia into the food processor/blender. Blitz until combined
- Take the tart filling out of the food processor/blender and put into a mixing bowl. Gently stir in the fruit salad with a spoon.
- In a small dish, mix he boiling water with the gelatine and add to the tart filling mixture. Make sure to work quickly gently stirring the gelatine into the filling.
- Spoon filling onto tart base and keep in the fridge for at least 6 hours, preferably overnight.
- Store in an air tight container in the fridge for upto 4 days.
1. Whilst there is no refined sugar in this recipe, the sugars in the nutritional panel are from the natural sugars contained in the dates.
2. If you’d prefer to have bigger portions and cut the tart into 8 slices instead of 12, here is the nutritional breakdown: Calories – 312, Saturated Fat – 6g, Carbs – 26g (9%), Protein – 13g, Sugar – 19g
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