Yield: Serves 2
Prep Time: 10 minutes

Ingredients

• ½ cup powdered digestive biscuits
• 10 chopped dates
• 2 tbsp melted butter
• 4 tbsp peanut butter
• 2 tsp Sprig Ginger Marmalade
• 2 tsp desiccated coconut
• 1 tbsp milk or water
• fresh fruits – peach, pear, mango

Directions

• To make ginger marmalade fruit tart, let us first prepare the tart crust
• Add dates, digestive biscuits, to a mixer jar and grind till you get a smooth mixture
• Now transfer the ground ingredients to a bowl and gradually add melted butter and mix well
• The mixture may look crumbly, but it should hold together when pinched between your fingers;
  if necessary, add more dates to get the right consistency
• Divide the mixture into two part pans and press evenly on to the bottom and up the sides (You can also line the tart moulds with parchment paper and then add the mixture); Press it more in the centre with your thumb to make space for filling, then refrigerate for at least 2 hours
• For tart filling:
• Combine peanut butter, milk or water, ginger marmalade, desiccated coconut, in a small bowl and mix with a fork or a spoon; then divide the mixture into tart shells and spread it evenly across the bottom
• When ready to assemble the tarts, gently remove the tart shells from their pans
• Thinly slice or chop the fruits and sprinkle lemon juice (sprinkling lemon juice is optional); you can use fresh fruits alone, as peaches and pear work well (I couldn’t find peaches here, so, I used pear and mangoes)
• Arrange the fruit slices on top of the cream in circles, then arrange the chopped fruits on top
• Serve immediately (recommended) or wrap tightly and refrigerate; this will stay good for one day, but the tart shells get a little soggy with time

Recipe and image courtesy of Lisha Aravind