Of course, it is super easy, it is made with only 6 ingredients and you do not even have to turn on the oven to make it, all you need is a freezer, some time and lots of love as always. I cannot put it any easier, huh! You will love this recipe, which is simple as well as super nutritious and a very good way to eat cereals, milk and fresh fruit in a single dessert 😊
Oh my God, it has been so long since I have this recipe and the photos ready, but I have not been able to post it. Wow, I almost let summer past and it would not have been the best moment to post it, but well at the end I think it is perfect for this late-summer fruits I have used and you can use them too.
This time the delay is due to a greater issue. I know that lately I’m with the same excuses always, but it’s really that for me has been the summer of horrors. To those who follow me on Instagram I left you written what happened and why this break happened.
I make a summary here, which also serves as a relief as always … Once I solved my work crisis, something much worse was waiting for me to hit me in the face. My mother, who in those days was in Jaen on vacation where they have a second residence, became very ill and had to be operated urgently to life or death.
So, you can imagine, Raquel drives 2200 km like crazy from Munich, which at that time was the fastest option, to reach Jaen as soon as possible. When I arrived, she was already in the surgery and it went well, what followed have been 3 weeks of “holidays” in the hospital, with a super slow recovery and the struggle with the institutions to be able to transfer her finally to a hospital in Barcelona.
And that was not the worst, the worst and the biggest blow is that this is not finished, to this day she is still hospitalized and is slowly recovering from the surgery, but the fight that lies ahead is terrifying. When doctors opened they found several tumours, my mother was diagnosed with cancer 4 years ago and has now been reproduced in another organ. Those who have unfortunately already had some close contact with this disease know what I am talking about and the fight that awaits us in the coming years.
And to all this, I have had to return to Munich because my vacations are over and because tomorrow I am having a small surgery myself to remove my wisdom teeth. So, you can imagine the impotence of being away and not being able to do more for her, although there is little I can do other than company.
I do not like to write sad things and lately I am in a very dramatic tone, but as I have said before other times this is my personal corner and not only use it to share recipes, I also like to share a little of my life, and in my life sad things are happening right now. Maybe I should write a book or a script for a soap opera … For the moment, I will try to continue with normality, baking which makes me so happy and makes me forget everything bad and trying to be strong and not lose my mind with all this staff.
World's easiest Fruit Tart (no-bake)Imprimir Receta
- 200 g wheat biscuit (Digestive type) or oatmeal cookies
- 80g butter
- 250 g vanilla pudding (homemade or already prepared)
- 75 g cream cheese (Philadelphia type)
- 1 lemon zest
- 2 tablespoons lemon juice
- Fresh fruit at your choice
Process the biscuits in a food processor or put them in a freezing plastic bag and crush using the roll until fine crumbs are made.
Melt the butter in the microwave at medium power for 30 seconds. Add the melted butter to the cookie flour and blend until the butter moistens all.
Pour the biscuit and butter mixture into the tart pan (I used one of 22cm in diameter) and press well until it is uniformly distributed and has a base of about 1cm thickness.
Put the base in the freezer for at least 45 minutes (you can leave it as long as you want) to harden before continuing with the filling.
To prepare the filling, mix in a bowl all the ingredients until the pudding and the cream cheese are well integrated and there are no lumps.
Remove the cake from the freezer, unmould and pour in the filling. Decorate with the fruits you chose just before serving to prevent them from rusting. If you are going to consume it later I recommend that you put it in the refrigerator so that the cream can hold the shape longer.