Vickys No Bake Fruit Tart, GF DF EF SF NF

Vickys No Bake Fruit Tart, GF DF EF SF NF

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


8 servings

  1. 150 grams sunflower spread / butter

  2. 500 grams gluten-free digestive biscuits / graham crackers, crushed – see my free-from recipe below

  3. 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)

  4. 240 ml full fat coconut milk

  5. light coconut milk

  6. fresh fruit such as raspberries, strawberries, peaches, mangoes, pineapple, kiwi etc, sliced


  1. Melt the butter in a large bowl in the microwave then add to it the cookie crumbs

  2. 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

  3. 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

  4. Pour into the tart tin and refrigerate for another 10 minutes to set the pudding

  5. Now decorate the top with the sliced fruit

  6. 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

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