This is a really pretty dessert to have that looks like you’ve taken a lot of trouble over it. It can be made in advance and kept…more
Ingredients
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150 grams sunflower spread / butter
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500 grams gluten-free digestive biscuits / graham crackers, crushed – see my free-from recipe below
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2 packages (3.3 oz) Jello Pudding (I get mine from Amazon) in vanilla, banana creme or chocolate flavours (those flavours are all vegan and gluten-free)
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240 ml full fat coconut milk
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light coconut milk
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fresh fruit such as raspberries, strawberries, peaches, mangoes, pineapple, kiwi etc, sliced
Steps
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Melt the butter in a large bowl in the microwave then add to it the cookie crumbs
https://cookpad.com/us/recipes/336555-vickys-digestive-biscuits-gf-df-ef-sf-nf
![Vickys No Bake Fruit Tart, GF DF EF SF NF recipe step 1 photo]()
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Press the base firmly into a fluted, loose bottomed 8″ tart tin and let sit in the fridge for 10 minutes to reset the butter
![Vickys No Bake Fruit Tart, GF DF EF SF NF recipe step 2 photo]()
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Pour the full fat milk into a bowl and whisk in the 2 packets of pudding mix, adding just enough of the thin milk to loosen it enough to a thick custard consistency
![Vickys No Bake Fruit Tart, GF DF EF SF NF recipe step 3 photo]()
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Pour into the tart tin and refrigerate for another 10 minutes to set the pudding
![Vickys No Bake Fruit Tart, GF DF EF SF NF recipe step 4 photo]()
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Now decorate the top with the sliced fruit
![Vickys No Bake Fruit Tart, GF DF EF SF NF recipe step 5 photo]()
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Chill for an hour before serving and slicing. If you make it further ahead than a couple of hours don’t add the fruit until ready to serve
![Vickys No Bake Fruit Tart, GF DF EF SF NF recipe step 6 photo]()
