No‑bake summer tart: A refreshing dessert solution

A classic French tart requires a lot of work. Kneading and chilling the crispy pastry is just the first step. Then there's baking, preparing the cream, and decorating with fruits, which is a pleasure. Can it be done faster?

If you are using a classic recipe, it's better not to change anything. Crispy pastry without chilling might simply not turn out well. Half an hour is the absolute minimum, and it's best if the dough stays in the refrigerator much longer. However, that can be planned. During heatwaves, turning on the oven is a nightmare. It heats up the house, the temperature rises even more, and that's not what we want.

However, even the biggest heatwaves don't have to be an obstacle to preparing this delicious dessert. You just need to prepare the base differently. Ideal for this are biscuits, digestive-type wholemeal cookies, or chocolate Oreos. Simply crush them finely in a blender or put them in a bag and smash them with a rolling pin. Mix this cookie dust with melted butter. Then, line the tart form with it. The next step is to prepare a simple cream and decorate with fruits. My guests were delighted with such a dessert straight from the refrigerator.

Ingredients:

Base:

• 300 g of cookies, such as Oreos or Digestives,
• 50 g of butter.

Cream:

                      
• 250 g of mascarpone,
• 330 ml of heavy cream (30%),
• 100 g of white chocolate,
• 1 packet of vanilla sugar,
• 2 tablespoons of powdered sugar, optional,
• 100-170 g of the same cookies used for the base.

Decoration:

      
• Favourite fruits, ideal are blueberries, raspberries, strawberries, or currants,
• The same cookies used for the base.

Preparation method:

1. Crush the cookies in a food processor or smash them with a rolling pin. Combine them with melted butter. Press the cookie mixture into the bottom and sides of the tart form.
2. The mixture should adhere well; press it using the bottom of a glass. Chill the tart form in the refrigerator for at least an hour.
3. In the meantime, melt the white chocolate and finely chop the cookies.
4. Beat mascarpone, heavy cream, vanilla sugar, and powdered sugar until stiff. Add slightly cooled, melted white chocolate, and mix. If powdered sugar is added, this is the moment. Also, add the crushed cookies.
5. Spread the cream over the cooled base evenly.
6. Top with your favourite fruits and sprinkle with cookie crumbs. Refrigerate the tart and serve chilled.