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4th of July Fruit Tart

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Total Time (minutes)
50
Difficulty
1
Servings
8
Ingredients
14
Total Prep Time: 25 minutes
Calories Per Serving: 182
Nutrients

Nutrition Facts

1 slice

Amount per serving
Calories 182 Calories from fat: 77
% Daily Value*
Fat 9 g 11 %
Saturated 2 g 8 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 4 g %
Cholesterol 0 mg 0 %
Sodium 26 mg 1 %
Potassium 300 mg 6 %
Carbohydrate 25 g 9 %
Fiber 5 g 16 %
Sugars 11 g
Protein 4 g
Vitamin A 2 %
Vitamin C 10 %
Calcium 4 %
Iron 4 %
Vitamin E 15 %
Thiamin 8 %
Vitamin B6 10 %
Phosphorus 8 %
Magnesium 10 %
Manganese 15 %

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

Ingredients

Nonstick cooking spray
½ cup sliced almonds
2 tablespoons unsweetened coconut flakes
½ cup mashed DOLE® Avocado
1½ tablespoons honey
1 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1 container (5.3 ounces) vanilla almond milk yogurt alternative
2 DOLE® Bananas, cut into thirds
1 teaspoon vanilla extract
2 teaspoons powdered gelatin
½ cup unsweetened almond milk
½ cup sliced DOLE® Strawberries 
½ cup DOLE® Blueberries 

Directions

  1. Preheat oven to 325°F. Spray 9-inch tart pan or round baking dish with nonstick cooking spray. Process almonds and coconut in food processor 30 seconds or until fine crumbs form.
  2. Whisk avocado and honey in a medium bowl; stir in oats, ½ teaspoon cinnamon and almond-coconut mixture. Press into bottom and up sides of prepared pan; bake 25 minutes or until edges are golden brown. Cool completely.
  3. Purée yogurt, bananas, vanilla extract and remaining ½ teaspoon cinnamon in a blender on high 1 minute or until smooth; transfer to medium bowl. Makes about 1¼ cups.
  4. Sprinkle gelatin over 2 tablespoons cold water in a cup; let stand 5 minutes. Heat almond milk in small saucepan over medium heat 5 minutes or until hot; whisk in gelatin mixture until dissolved, then whisk into yogurt mixture. Pour filling into crust; refrigerate at least 2 hours or until set.
  5. Arrange strawberries and blueberries on top of tart; cut into 8 slices.

    Chef Tips

    To make this recipe vegetarian, simply use agar-agar in place of the gelatin and increase the standing time in step 4 to 8 minutes.
    For a decorative topping, try melting 2 tablespoons dark chocolate chips and drizzling over the tart before slicing.

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4th of July Fruit Tart Prep Time:25 minutes Cook time:50 minutes Serves: 8
Nutrition facts: 182 Calories, 9 grams fat
Ingredients: Nonstick cooking spray
½ cup sliced almonds
2 tablespoons unsweetened coconut flakes
½ cup mashed DOLE® Avocado
1½ tablespoons honey
1 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1 container (5.3 ounces) vanilla almond milk yogurt alternative
2 DOLE® Bananas, cut into thirds
1 teaspoon vanilla extract
2 teaspoons powdered gelatin
½ cup unsweetened almond milk
½ cup sliced DOLE® Strawberries 
½ cup DOLE® Blueberries 

Directions:Preheat oven to 325°F. Spray 9-inch tart pan or round baking dish with nonstick cooking spray. Process almonds and coconut in food processor 30 seconds or until fine crumbs form.Whisk avocado and honey in a medium bowl; stir in oats, ½ teaspoon cinnamon and almond-coconut mixture. Press into bottom and up sides of prepared pan; bake 25 minutes or until edges are golden brown. Cool completely.Purée yogurt, bananas, vanilla extract and remaining ½ teaspoon cinnamon in a blender on high 1 minute or until smooth; transfer to medium bowl. Makes about 1¼ cups.Sprinkle gelatin over 2 tablespoons cold water in a cup; let stand 5 minutes. Heat almond milk in small saucepan over medium heat 5 minutes or until hot; whisk in gelatin mixture until dissolved, then whisk into yogurt mixture. Pour filling into crust; refrigerate at least 2 hours or until set.Arrange strawberries and blueberries on top of tart; cut into 8 slices.

Chef Tips

To make this recipe vegetarian, simply use agar-agar in place of the gelatin and increase the standing time in step 4 to 8 minutes.
For a decorative topping, try melting 2 tablespoons dark chocolate chips and drizzling over the tart before slicing.