This no-bake rainbow fruit tart is a beautiful dessert for any occasion. It’s delicious and so easy to make, too!
Since summertime is here, I thought I’d share a really easy, really pretty no-bake rainbow fruit tart. When I was in grad school, I spent the summer in Italy, and there were so many little bakeries in the town I lived in.
I would eat amazing pastries and sweets pretty much everyday, but the one dessert that sticks out in my mind is the teeny little fruit tarts. They were no more than two inches across, and the fruit was arranged so artfully on top of the custard filling. There would be berries, kiwi, citrus fruit and more placed just so for a lovely little rainbow treat.
This rainbow fruit tart isn’t as involved as those mini-tarts, since there’s no baking involved, but you can make it just as pretty! This is the perfect summer dessert to make for a party.
Special Equipment
A tart pan is useful for making this, but don’t stress if you don’t have one – you can make this dessert in a pie pan or even a square dish. It will still be delicious!
Ingredient Notes
- Graham Crackers – You can use gluten free graham crackers by Partake Foods or Kinnikinnick, or any type of graham cracker or crunchy cookie that works for your dietary needs.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works very well to make this graham cracker crust.
- Non-Dairy Whipped Topping – We like So Delicious Coco Whip but you can use any variety of whipped topping that works for you.
- Fruit – I chose strawberries, mandarin oranges, pineapple, green grapes, blueberries, and red grapes, but you can choose whatever fruits you like and arrange them in any pattern you like.
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Recipe
No-Bake Rainbow Fruit Tart.
Ingredients
For the crust:
- 8 ounces gluten free graham crackers or cookies I used Kinnikinnick Smoreables
- ½ cup vegan buttery spread melted
For the topping:
- 9 ounces So Delicious Original Coco Whip or any frozen whipped topping of your choice, thawed
- 1 cup strawberries
- ¾ cup mandarin orange slices
- ¾ cup diced pineapple
- ½ cup green grapes
- ¼ cup blueberries
- 1 red grapes
Instructions
- Place the graham cracker crumbs in the food processor and pulse until they become fine crumbs.
- Add the melted vegan buttery spread and pulse until combined.
- Press the crust mixture into a 9 inch tart pan. Use waxed paper to press it down firmly.
- Spread the Coco Whip on top of the crust.
- Arrange the fruit on top in the pattern that you like.
- Refrigerate if not serving immediately.
Notes
Nutrition
Katie
Delicious recipe!
Julia
Gorgeous! You’re getting me excited for summer and all the no-bake treats. I’m a major fan of So Delicious’s coco whip, so I’m having some major fantasies about enjoying uuuuge hunks of this tart. Bravo!
Kristine | Kristine's Kitchen
This tart is so pretty! I love how you arranged a rainbow of fruit on it! This would be perfect for serving all summer long!
Kelly
Thank you!
Gayle @ Pumpkin 'N Spice
What a pretty fruit tart, Kelly! I love that it’s no-bake too. So perfect for the summer when you don’t want to heat up your house!