Authentic home cooking from Italy, with US measurements. 
Puffed Rice and Almond Tart with Tropical Fruit Cream
This puffed rice and almond tart with tropical fruit cream is fresh, no-bake, and gluten-free—perfect for summer. It features a crunchy shell made from puffed rice, almonds, and white chocolate, filled with a delicious tropical fruit cream made from mango, passion fruit, pineapple, and melon, and beautifully decorated with melon balls and fresh basil leaves. This recipe is inspired by the wonderful Puffed Rice Cherry Tart by Tiziana of @deliziosavirtu on IG, whom I have admired and followed for many years.
Puffed Rice and Almond Tart with Tropical Fruit Cream
This puffed rice and almond tart with tropical fruit cream is fresh, no-bake, and gluten-free—perfect for summer. It features a crunchy shell made from puffed rice, almonds, and white chocolate, filled with a delicious tropical fruit cream made from mango, passion fruit, pineapple, and melon, and beautifully decorated with melon balls and fresh basil leaves. This recipe is inspired by the wonderful Puffed Rice Cherry Tart by Tiziana of @deliziosavirtu on IG, whom I have admired and followed for many years.
Open in Cookpad AppSteps
- 1
Melt the white chocolate in the microwave or using a double boiler. Add the puffed rice and chopped almonds, and mix well. Pour the mixture into a 8-inch (20 cm) springform pan lined with parchment paper on the bottom and sides. Press the mixture evenly into the bottom and up the sides to a height of about 1 1/2 inches (4 cm), making sure the thickness is uniform.
- 2
Place the pan in the refrigerator. Meanwhile, prepare the cream.
- 3
For the Tropical Cream: Place the mixed tropical fruit pulp in a saucepan with the lemon juice and zest. Cook for about 15 minutes. Use an immersion blender to puree until smooth, then set aside.
- 4
In a saucepan, heat the milk. In a bowl, combine the sugar, cornstarch, and eggs, and whisk until smooth. Gradually pour the warm milk into the bowl, whisking constantly. Return the mixture to the saucepan and cook over low heat, whisking, until the cream thickens. (Alternatively, you can combine all the ingredients and cook in the microwave for about 4 minutes, stirring every 30 seconds.)
- 5
Remove from heat and add the gelatin, previously soaked in cold water and well squeezed. Stir until completely dissolved.
- 6
Add the tropical fruit puree and mix well. Let the cream cool slightly, then pour it into the puffed rice crust. Refrigerate for a few hours until set.
- 7
Decorate with melon balls and fresh basil leaves.
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