Cream Tart With Graham Cracker Crust - simple and quick to make, this dessert is perfect for summer. Light, fruity and very delicious. Effortless, but impressive dessert for your summer gatherings.
Preheat oven to 350F. Prepare a 9" tart crust with removable bottom.
Place the crackers in a food processor (or blender) and pulse until fine crumbs are formed. Transfer to a bowl and add sugar and buttes. Mix with a spatula to combine.
Transfer the crust mixture to the tart pan and press to the sides (about 2/3 up) and the bottom of it.Bake for 10-12 minutes. Cool completely to a room temperature.
For the gelatin glaze:
Sprinkle gelatin over 1/4 cup cold water. Let it sit for 10 minutes.
Prepare the simple syrup by combining water and sugar in a saucepan. Bring to a boil, cook for 4-5 minutes, stirring to make sure the sugar has dissolved and the liquid reduces its volume by 1/3. Cool to room temperature.
Warm up the gelatin to liquify, using a double boiler or for 10 seconds in the microwave. Add to the simple syrup.
To assemble:
Pour pastry cream into the graham cracker crust, filling it almost to the top. You may have left over cream.
Refrigerate for 30 minutes.
Top with berries and kiwi.
Brush with gelatin glaze and refrigerate for at least 30 more minutes