Breads & Bakingcookinglsl5.0
Cream Tart With Graham Cracker Crust
Graham cracker crust, lightened-up pastry cream, and fresh fruit with an optional gelatin glaze. The crust bakes in 12 minutes — everything else is no-bake.
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min🔥 Cook: 25 min👤 Mira Lyubenova📖 cookinglsl
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- blender
- food processor
- spatula
- pan
- saucepan
- microwave
📝 Preparation Steps
1
For the graham cracker crust:
2
Preheat oven to 350F. Prepare a 9" tart crust with removable bottom.
3
Place the crackers in a food processor (or blender) and pulse until fine crumbs are formed. Transfer to a bowl and add sugar and buttes. Mix with a spatula to combine.
sugar2 tbspcup sugar1 1/2
4
Transfer the crust mixture to the tart pan and press to the sides (about 2/3 up) and the bottom of it.Bake for ⏱️ 10-12 minutes. Cool completely to a room temperature.
5
Sprinkle gelatin over 1/4 cup cold water. Let it sit for ⏱️ 10 minutes.
6
Prepare the simple syrup by combining water and sugar in a saucepan. Bring to a boil, cook for ⏱️ 4-5 minutes, stirring to make sure the sugar has dissolved and the liquid reduces its volume by 1/3. Cool to room temperature.
sugar2 tbspcup sugar1 1/2
7
Warm up the gelatin to liquify, using a double boiler or for ⏱️ 10 seconds in the microwave. Add to the simple syrup.
8
To assemble:
9
Pour pastry cream into the graham cracker crust, filling it almost to the top. You may have left over cream.
pastry cream1
10
Refrigerate for ⏱️ 30 minutes.
11
Top with berries and kiwi.
kiwi1
12
Brush with gelatin glaze and refrigerate for at least 30 more minutes
Nutrition Facts
calories
122 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
128 mg
protein Content
1 g
cholesterol Content
15 mg
carbohydrate Content
14 g
saturated Fat Content
3 g
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