Frozen Fruit Tart

By gilligan1963

Ingredients

• 8 graham crackers
• 2 Tbsp whole natural almonds
• 1 Tbsp sugar
• 1 Tbsp canola oil
• 1 Tbsp honey
• 2 tsp water
• 1 1/2 cup light vanilla ice cream
• 1 1/2 cup mango or passion fruit sorbet
• 3 ripe nectarines, each pitted and cut into 8 wedges
• 2 ripe plums, each pitted and cut into 8 wedges
• 1 cup raspberries

Details

Servings 8

Preparation

Step 1

Preheat oven to 350º.

Prepare crust:
In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add whole almonds and sugar; pulse until almonds are finely chopped. In cup, mix canola oil, honey, and water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of 9" round tart pan with removable bottom.

Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.

Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze until firm, at least 4 hours or overnight.

Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.