How often do we receive our friends and loved ones at our home? We face a difficulty, what to do to take their breath away after a delicious dinner or a good lunch while enjoying their presence with us? What sweet ending should you give to mark this day of invitation, this day of meeting, and make it unforgettable? But who wants to be stuck in the kitchen when everyone’s enjoying each other’s company? Need no-bake dessert and quick recipe that can be made alongside the main course to save time?
No fuss, no stress. SavorSpot will help you, you will no longer encounter this difficulty. I’m going to make it so easy for you that you’ll feel like you’re completely in charge. Not only that, the recipes that I will present to you today will be tasty, unfailing, visually stunning, and will be made in the blink of an eye, in less than 20 minutes. And the most important thing is that you will save time and energy. No more mold and ovens! Forget complicated recipes and fancy equipment. You will enjoy desserts without additional cooking.
I have put together a very detailed recipe guide for you, consisting of 3 recipes with minimal effort and maximum flavor. And containing everything you need, from ingredients to step-by-step instructions.
No-bake Apple and Custard Dessert
The first No-Bake Dessert will be a pie whose main ingredient will be apples. Who doesn’t like apples, especially when you combine them with cinnamon? So yummy, isn’t it?
It is a nutrient-rich and tasty fruit. Apple offers many health benefits. It is a sustainable source of energy, helps digestion, protects the heart, strengthens the immune system, promotes weight loss, and is good for the skin and teeth. And which can be consumed raw, cooked, in juice or compote, and enjoy its benefits every day!
Our no-bake pie, as I promised, is a healthy and comforting treat. In addition to the apples, we have a creamy custard and a spicy touch of cinnamon. It’s an irresistible combination that reminds us of the desserts of our childhood. All in all, placed on a crispy oat crust, this tart is a real treat for the taste buds, perfect for hot days or for those who want to treat themselves and their guests without feeling guilty. This no-bake version is an ideal alternative for cooking beginners and healthier than a traditional pie, as it contains less refined sugar and dairy than the traditional version. And above all, it’s a super quick pie to make.
So don’t wait any longer; try this quick recipe today!
Apple and Custard Tart Recipe
Ingredients
- 1 ½ cups (150 g) oatmeal
- ¼ cup (48 g) coconut sugar, plus a little more for garnish
- 1 teaspoon of ground cinnamon
- ½ teaspoon of salt
- 3 tablespoons (47 g) butter
- 1½ tablespoons (21 g) coconut oil
APPLE FILLING
- Juice of 2 lemons
- ½ cup (120 ml) water
- 2 tablespoons (16 g) caster sugar
- 4 Gala or Pink Lady apples
Custard filling
- 2 cups (480 ml) vanilla soy milk.
- ¼ cup (60 ml) maple syrup
- 1 vanilla pod
- 1 teaspoon of agar-agar
- 1 tablespoon (8 g) ground arrowroot
Instructions
- Start by putting the lemon juice, water and sugar in a saucepan and bring to the boil.
- Remove from heat and transfer to a bowl.
- Core and thinly slice the apples, toss the apples in the lemon syrup and let soak for 5 minutes.
- Meanwhile, blend the oats, coconut sugar, cinnamon and salt in a food processor until you obtain fine crumbs. Add the butter and coconut oil and mix until dough forms.
- Drain the apples on absorbent paper.
- Press the dough into a 20.5cm tart tin with a removable base and lined with parchment paper.
- Place the crust in the freezer while you prepare the filling.
- In a saucepan, bring the vanilla soy milk and maple syrup to a boil.Add the seeds and the vanilla pod.
- In a bowl, mix the agar-agar and arrowroot with 4 tablespoons of custard.
- Add the mixture to the pan and whisk for 5 minutes.
- Pass the custard through a sieve and remove the vanilla pod.
Assembly:
- Pour the custard into the crust.
- Arrange the apples on the custard.
- Refrigerate the pie for 4 hours.
- Sprinkle with coconut sugar before serving.
Notes
- Store the tart in the refrigerator in an airtight container.
- You can use other types of apples, like Golden Delicious or Granny Smith.
- For a spicier version, add nutmeg to the custard.
- You can also add chopped nuts to the crust or topping.
No-bake Mojito Tart Dessert
This tart is a twist on a favorite classic: the mojito. One of the best-selling cocktails in the world, more than 100 million people love it. It is a popular choice in bars and restaurants around the world.
Its combination of refreshing flavors and simple ingredients makes it an easy cocktail to make and enjoy. This is why I present to you this tart which will surely surprise your guests and will undoubtedly appreciate it.
This tart is far from being too sweet, between the vibrant lemon zest, the freshness of the mint and the touch of rum, it makes this taste experience unique. It’s super quick to make. In record time, less than 20 minutes, offer your guests this light and airy garnish that evokes this refreshing cocktail. Enjoy this tart, a delicious and irresistible version!
Mojito Tart Recipe
Ingredients
- 1½ cups (150 g) oatmeal
- ½ cup (47 g) desiccated, grated coconut
- The zest of 1 lime
- ¼ teaspoon of salt
- 1 teaspoon of dark rum essence
- 2 dates, pitted
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons (28 g) coconut oil
- Almond flour or coconut flour, for dusting
FILLING:
- Zest of 4 limes
- Juice of 3 limes
- 1 can (400 ml) whole coconut milk
- ½ cup (120 ml) maple syrup
- ½ teaspoon of rum essence
- 1 teaspoon matcha powder (optional, for color)
- 5 fresh mint leaves
- 1 tablespoon (8 g) ground arrowroot
- 1 teaspoon of agar-agar
For the cream:
- 1 cup (240 ml) chilled coconut milk
- 1 tablespoon (15 ml) maple syrup
- ½ teaspoon vanilla extract
For decoration:
- Fresh lime, sliced, for garnish
- Fresh mint, for decoration
- Fresh kiwi, cut into triangles, for garnish
- Coconut sugar, for garnish (optional)
Instructions
For the pie:
- Blend the oats, coconut, lime zest and salt in a food processor until fine.
- Add the rum essence, dates, maple syrup and coconut oil. Mix until everything is well combined.
- Line a 9-inch springform cake pan with parchment paper. Spread the oatmeal mixture evenly over the bottom of the pan.
- Flatten the dough using a glass. Sprinkle with almond or coconut flour to prevent sticking.
- Press the dough firmly into the bottom and sides of the mold using the glass.
- Place the crust in the freezer while you prepare the filling.
- In a saucepan, bring the lime zest, lime juice, coconut milk, maple syrup, rum essence and wheatgrass powder to a simmer over medium heat.
- Add the mint leaves and simmer for 3 minutes.
- Pass the liquid through a fine sieve to remove the mint leaves and lime zest.
- Mix the arrowroot, agar agar and 60ml of the topping mixture in a separate bowl. Whisk until you have a paste.
- Add the arrowroot mixture to the pan with the remaining coconut mixture. Bring to a boil, whisking constantly.
- Reduce the heat and simmer for 2 minutes, whisking to prevent the mixture from burning.
- Pour the filling into the crust and tap the pan to remove any air bubbles.
- Let the pie cool for 10 to 15 minutes before placing it in the refrigerator for at least 4 hours.
For the whipped cream:
- Whisk the coconut milk, maple syrup and vanilla in a bowl for 3 to 5 minutes, until smooth and thick.
- Place the cream in the refrigerator for 1 hour to set.
- Pour the cream into a piping bag fitted with an open star tip.
Assembly and finishing:
- Carefully remove the tart from the pan.
- Decorate the tart with whipped cream, fresh lime slices, fresh mint leaves and kiwi.
- Sprinkle with coconut sugar, if desired.
Notes
- For a thinner crust, use a 25cm tart pan.
- If you don’t have almond or coconut flour, you can use all-purpose flour.
- For stiffer whipped cream, use full fat coconut cream.
- You can replace the kiwi with other fruits, such as raspberries or blueberries.
No-bake Pumpkin Spice Latte Pie Dessert
And if you receive your guests during the fall season, the desire to share gourmet moments with friends or family increases. That’s why this ultra-simple, no-cook, and super quick recipe is essential. Pumpkin spice oat milk lattes are one of my favorite fall treats.
Spices, sweet cream, pumpkin, and espresso make a very comforting combination. This no-bake pie is incredibly easy to make, requiring little time. It incorporates all the elements you will need to charm the eyes and taste buds of your guests. With a sweet coffee-infused base, creamy pumpkin filling, and creamy coconut.
More than just a pie, your guests won’t be able to resist it!
Pumpkin Spice Latte Pie Recipe
Ingredients
CRUST:
- 1 cup (100 g) oatmeal
- ½ cup (73 g) cashews
- ¼ cup (48 g) coconut sugar
- 1 tablespoon (10 g) instant coffee beans
- ⅛ teaspoon of salt
- 1 teaspoon pumpkin spice
- 2 tablespoons (28 g) coconut oil
- 2 tablespoons (31 g) almond butter
FILLING
- ½ cup (120 ml) pumpkin puree
- 1 can (400 ml) coconut milk
- ½ cup (120 ml) maple syrup
- 2 teaspoons (10 ml) vanilla extract
- 1 tablespoon (8 g) cornstarch
- ¾ teaspoon agar-agar
CREAM FILLING
- 1 can ([400 ml]) chilled coconut milk
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon of vanilla extract
- ½ teaspoon almond extract
- 8 pecans, for garnish
- Coconut sugar, for garnish
Instructions
- In a saucepan, combine the pumpkin puree, coconut milk, maple syrup and vanilla.
- Bring to a boil over medium heat.
- In a separate bowl, combine cornstarch and agar with 4 tablespoons (60 mL) hot pumpkin broth.
- Add cornstarch mixture to saucepan and whisk to form a smooth paste.
- Simmer for 5 minutes, whisking constantly.
- Remove from heat and let cool for 5 to 10 minutes.
- Pour the mixture into the tart base and tap gently to remove air bubbles.
- Refrigerate at least 4 hours for the filling to harden.
Coconut cream topping:
- Beat the cream ingredients in a large bowl using an electric mixer.
- Cover the bowl and refrigerate until ready to serve.
Assembly and decoration:
- Remove the tart from the refrigerator and unmold.
- Pipe the coconut cream on top of the tart using a piping bag fitted with an open star tip.
- Decorate with pecans and coconut sugar.
Notes
- You can replace the cornstarch with tapioca flour.
- For a spicier pie, add cinnamon, ginger and nutmeg to the filling.
- The pie can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen.
If you try one of these irresistible pies, I would love to know what you think! Is this useful?
Leave us a comment below to share your thoughts. Your contribution will help other readers get an idea and allow us to improve our Savorspot!
