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Fruit Tart With Brown Rice Crust

Fruit Tart With Brown Rice Crust recipe image
This Fruit Tart With Brown Rice Crust offers a unique twist on traditional desserts by using cooked brown rice to create a sturdy, nutty crust. Topped with a light, creamy filling and an array of fresh seasonal fruits, it&# 226;ÂÂs both visually stunning and delicious. Perfect for potlucks, summer gatherings, or when you want something sweet that feels lighter. The combination of texturesâÂÂcrunchy crust, smooth cream, and juicy fruitâÂÂmakes every bite satisfying. Simple to assemble with pantry staples and fresh produce, this tart is as easy to make as it is impressive to serve.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 201.6
Dietary: Gluten-free, Low-fat, Vegetarian
Description
This Fruit Tart With Brown Rice Crust offers a unique twist on traditional desserts by using cooked brown rice to create a sturdy, nutty crust. Topped with a light, creamy filling and an array of fresh seasonal fruits, it&# 226;ÂÂs both visually stunning and delicious. Perfect for potlucks, summer gatherings, or when you want something sweet that feels lighter. The combination of texturesâÂÂcrunchy crust, smooth cream, and juicy fruitâÂÂmakes every bite satisfying. Simple to assemble with pantry staples and fresh produce, this tart is as easy to make as it is impressive to serve.
Ingredients
  • 3 cup Cooked long-grain brown rice
  • 1/4 cup Sugar
  • 2 Egg whites, beaten
  • 1 ts Cinnamon
  • 16 oz Light cream cheese, softened
  • 1/2 cup Powdered sugar
  • 1/2 cup Light sour cream
  • 2 ts Vanilla extract
  • 1/2 cup Apple jelly
  • Sliced fresh fruit (kiwi, strawberries, blueberries, banana, peaches, raspberries)
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a bowl, combine cooked brown rice, 1/4 cup sugar, beaten egg whites, and cinnamon until well mixed.
  3. 3
    Press the rice mixture firmly into the bottom of an 8-inch springform pan to form an even crust.
  4. 4
    Bake the crust for 10 minutes, then remove from oven and allow to cool completely to room temperature.
  5. 5
    In a medium bowl, beat light cream cheese and sour cream until light and fluffy.
  6. 6
    Gradually add powdered sugar and vanilla extract, beating until smooth and well combined.
  7. 7
    Spread the cream cheese mixture evenly over the cooled rice crust.
  8. 8
    Refrigerate the tart for at least 1 hour, or until the filling is set.
  9. 9
    Arrange sliced fresh fruit in a decorative pattern on top of the set filling.
  10. 10
    Heat apple jelly in a microwave or small saucepan until melted and smooth.
  11. 11
    Brush the warm apple jelly over the fruit to glaze and secure it in place.
  12. 12
    Remove the sides of the springform pan and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 201.6kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 41.4g14%
Dietary Fiber 3.2g13%
Sugars 0.7g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute cream cheese with vegan cream cheese and egg whites with a flax egg or aquafab.

Dip sliced bananas in lemon juice before arranging to prevent browning.

Choose fruits that are firm and fresh to maintain structure and appearance.

Cover and refrigerate any leftovers for up to 2 days. Best served chilled.

Ensure the rice is fully cooked and cooled before mixing to avoid a gummy crust.

Keywords: brown rice crust, fruit tart, gluten-free dessert, healthy dessert, vegan tart, summer dessert, easy fruit tart, rice crust, fresh fruit topping, potluck dessert, light dessert, creamy filling, baking recipe, no-bake option, seasonal fruit, dessert ideas, quick dessert, healthy baking, fruit arrangement, springform pan dessert
Read it online: https://www.chefs-mate.com/recipe/fruit-tart-with-brown-rice-crust-2/