These Fruit Dessert Recipes For Summer Are All The Rejuvenation You Need

Summer, with blazing heat and exhausting humidity, calls for something refreshing and invigorating. A great go-to option in such times is fruit. But there’s one fun way to upgrade fruit: we are talking about easy sweet dish recipes. From berry tarts to fruity ice creams and everything in between, fruity desserts are the perfect antidote to a merciless summer.

Fruit tart

One of the most fun things you can make is a fruit tart, with a buttery crust, creamy custard and fresh fruit on top. Your toppings can include anything like peaches, mangoes, raspberries or whatever else might be in season.

Ingredients:

For the pastry cream:

• 488 gm whole milk
• 200 gm granulated sugar
• 6 egg yolks
• 32 gm cornstarch
• 0.25 teaspoon Salt
• 1 teaspoon vanilla extract

For the tart dough:

• 7 tablespoons butter softened
• 60 gm powdered sugar
• 1 egg
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 156.25 gm all-purpose flour sifted
• 0.25 teaspoon baking powder

For the fruit tart:

• 473.18 ml Fresh cut fruit such as strawberries, blueberries, blackberries, raspberries, peaches, mango, and kiwi
• Apricot jam melted, as needed

Directions:

To make the pastry cream:

• In a pan over medium heat, add milk until tiny bubbles appear, about 6 to 8 minutes. Stir to prevent scalding.
• In a large bowl, whisk together egg yolks and sugar.
• Then whisk in the cornstarch and salt.
• While whisking constantly, pour in half of the hot milk. Whisk in remaining hot milk and return to pan.
• Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency, about 5 to 8 minutes.
• Whisk in vanilla and pour into a bowl.
• Cover with plastic wrap, pressing it directly on to the surface of the pastry cream.
• Refrigerate until chilled, about 2 to 3 hours.

To make the tart dough:

• In a standing mixer fit with the paddle attachment, cream the butter and powdered sugar together on medium-high speed until pale and fluffy, about 3 minutes.
• Scrape down the sides of the bowl and add egg. Continue mixing until combined, scraping down the bowl as necessary.
• Add vanilla and salt and mix until combined.
• Reduce mixer speed to low. Add flour and baking powder and blend until the dough comes together.
• Scrape dough onto a piece of plastic wrap. Wrap tightly and chill at least 1 hour.

To blind-bake the tart crust:

• Preheat the oven to 350°F.
• On a lightly floured surface, roll out dough. If the dough crumbles or breaks apart, press it back together with your fingertips.
• Loosely roll the dough around the rolling pin, then gently unroll it over the tart pan, preferably with a removable bottom.
• Press the dough firmly into the bottom of the pan and up the sides. Trim any excess dough. Cover the dough with parchment paper or foil. Fill with pie weights or dried beans. Bake for 12 minutes.
• Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.

To assemble the fruit tart:

• Fill the cooled tart crust with chilled pastry cream. Arrange fruit in a decorative pattern.
• Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).

Fruit popsicles

This is another easy to make dessert. And it’s frozen! They are delicious and free of any artificial flavors when made at home, making them a healthy indulgent too.

Ingredients:

• 177 gm liquid/yogurt
• 593 gm fruit
• 4-6 tbsp honey
• ¼ tsp pure vanilla extract
• ½ tsp lemon juice

Directions:

• Add all the ingredients to your blender bowl.
• Blend for 50-70 seconds or until the mixture is smooth.
• Then, evenly distribute the mixture into the six wells of a popsicle mold.
• Secure the lids and sticks on top of the mold and place it in the freezer.
• Freeze for 8 hours or overnight.
• Remove the molds, run each one under hot water for 30 seconds and then release the popsicle.
• Enjoy immediately.
• To freeze for later, once the popsicles are removed from the molds place them on a baking sheet to flash freeze them for 30 minutes.
• Place them in an airtight, freezer-friendly container or Ziploc bag until you are ready to enjoy them!