Vanilla cream and fruit tart on a cookie crust
An Iranian no-bake dessert: a chocolate biscuit base, fresh fruit, and a light vanilla cream made with gelatin.
At a glance: serves 8 people, 4 hr 50 min total (30 min prep, 20 min cook time and 4 hr resting), difficulty: easy.
This pie is a delight for chocolate and vanilla lovers. It’s easy to make and incredibly delicious, making it perfect for a family dinner or gathering with friends.
Ingredients and directions
- Prep time30 min
- Cook time20 min
- Resting4 hr
- Total4 hr 50 min
- DifficultyEasy
- Cooking methodfour
- Vegetarian
Ingredients
people
Foundation
- $0.69
Vanilla cream
- $0.25
- $0.11
- $0.19
- $0.59
Decoration
Directions
- For the vanilla cream, combine the cold milk, cornstarch, sugar, and vanilla extract, then bring to a boil, stirring constantly, until the mixture thickens. Let it cool.
- Preheat the oven to 180 °C. Mix the powdered biscuits, melted butter, and chocolate, press into a tart tin, and bake for 10 minutes. Let cool.
- Dissolve the gelatin in 2.5 tablespoons of cold water, then melt it in a water bath. ≈ 4 min
- Whip the vanilla cream with the whipped cream, then add the gelatin gradually, continuing to whip. ≈ 4 min
- Arrange the cut fruit on the biscuit base and cover with cream. ≈ 3 min
- Allow to chill in the refrigerator for at least 4 hours, then decorate with fruit before serving.
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