A close up photo of a slice of fruit salad tart in a bowl with spoon.
Print

Fruit Salad Tart

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.
Course Dessert
Cuisine Australian
Keyword fruit salad cheesecake, fruit salad tart
Prep Time 30 minutes
Fridge time 6 hours
Total Time 30 minutes
Servings 8 servings
Calories 208kcal
Author Kim

Ingredients

Base

  • 1 ¼ cup walnuts
  • ½ cup dates (Note 1)
  • ¼ cup Desicated coconut

Filling

  • 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

Instructions

  • 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.

Notes

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

Nutrition

Calories: 208kcal | Carbohydrates: 17g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Fiber: 2g | Sugar: 13g