The berry delight is a delicious cold fridge tart that doesn’t require baking, and by using lactose-free butter and cream and/or gluten-free cookies, it can also be enjoyed by those intolerant to these foods. It consists of a crunchy shell made with cookies and melted butter, filled with fresh cream scented with lemon zest (a sort of “chantilly” scented with lemon zest instead of vanilla). It’s a triumph of colors, scents, and flavors. This cake is prepared in advance, enjoyed cold, and is excellent both as a Sunday dessert and as a cake for buffets and parties.
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz digestive biscuits (also gluten-free)
- 6.7 oz melted butter
- to taste grated lemon zest
- 1.7 cups cold fresh cream from the fridge (also lactose-free)
- 2.5 oz powdered sugar
- zest of two lemons
- 18 oz strawberries
- 2 packs fresh blueberries
- 2 packs fresh raspberries
Tools
- 1 Tart Pan
Steps
To make the berry delight, I used a 28 cm tart pan with a removable bottom, very practical and convenient for a dessert like this.
We can also use a classic cake pan with a removable bottom (also 28 cm), if more convenient, and shape the base as a disk instead of a tart.
1) Prepare the base. In a mixer, place the broken biscuits and blend them until almost powdered; then transfer them into a bowl.
2) Wet the tart pan and then line it with parchment paper, making it adhere well to the sides and bottom.
3) Put the butter in chunks into a small saucepan, also adding the grated zest of one lemon (to mellow the taste and smell of butter, making the base much more aromatic and “fresh” on the palate) and melt it over a low flame on the smallest burner, without leaving the saucepan.
When the butter is completely melted, pour it hot over the biscuits. Mix immediately with a spoon or wooden fork to allow the biscuits to absorb the butter excellently and perfectly.
Transfer the biscuit mixture into the pan and press down well to create a “tart” by pressing the moist mixture well into the sides and bottom, using fingers to mold if necessary.
Press down well, especially on the bottom (I use a meat pounder). Place the base in the fridge, preferably closed in a cake container, to allow the butter to solidify and leave it for at least an hour.
4) When the base is well cold, hard, and compact, we’ll prepare the cream. Put the cold cream from the fridge into the mixer and start whipping it. When the cream begins to thicken, add the grated zest of two lemons and the powdered sugar. Continue whipping the cream (put the bowl and beaters in the freezer or fridge to help the cream whip better and faster) until it becomes firm and stiff (about a minute will be more than enough).
Pour it onto the cake base, level it, and distribute it evenly. Put it back in the fridge in the cake container until a few hours before serving.
5) A few hours before serving, decorate it with strawberries and berries, arranged according to your fantasy or as I did if you like.
This dessert should be prepared in advance, as mentioned, even a few days before, to allow the base and cream to become even more fragrant and delicious.
Extra idea. If you don’t like cream or want to offer this dessert in different versions, you can use a filling based on ricotta, mascarpone, custard, and so on.
Below are some easy and delicious alternatives to use as a filling for the berry delight.
