No-Bake Fruit Jelly Tart With Agar-Agar

Learn how to make this no-bake fruit jelly tart with agar-agar. This easy and vibrant dessert is made with a simple Parle-G biscuit crust, a whipped chhena filling, a layer of fresh fruits and topped with honey-lemon flavoured jelly. So if you are looking for an eggless tart recipe or want to make a cake recipe without an oven then give this a try. It is easy to make and the perfect dessert for any occasion!

Watch how to make no-bake fruit jelly tart:

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About the tart pan:

Upper Diameter: 18 cm

Lower Diameter: 15.2 cm

Height: 3 cm

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Prep Time: 20 min | Cook Time: 2 min | Total Time: 22 min

Serves: 4 people

Ingredients:

For the crust:

16 biscuits, I have used Parle-G (100g)

¼ cup + 2 tsp melted butter

For the filling:

More butter to grease the pan/tin

½ cup chhena or fresh paneer

¼ cup sugar

4-6 drops of lemon essence, optional

For the fruit layer:

⅓ cup grapes, chopped

⅓ cup apple, chopped

⅓ cup orange, chopped

⅓ cup pomegranate arils

For the jelly:

1 cup water

3 tbsp sugar

¾ tsp agar-agar powder

2 tbsp honey

8-10 drops lemon essence, optional

Note: If you don’t want to use lemon essence, then substitute it with lemon juice.

Method:

To make the crust:

Add the biscuits to a grinder jar. Grind the biscuits into fine crumbs.

Add melted butter. Mix thoroughly until the mixture resembles wet sand.

Grease the tart pan with butter. Add the crumb mixture, spread it out and press down very firmly.

Place the pan in the freezer for 30 minutes.

To make the filling:

In a grinder jar, add chhena, sugar and lemon essence. Grind until smooth.

Take the tart pan out of the freezer. Pour the chhena mixture. Spread it out. Make sure the top is smooth.

Freeze for 15 minutes. Then take it out.

To make the fruit layer:

Using a knife, make some marks over the chhena. And divide the tart into 8 equal sections. We will fill those sections with 4 kinds of chopped fruits.

Fill one section with grape slices. Then fill the opposite section with grape slices.

Add the chopped apples in the next section. Then fill the opposite section with apples.

Fill the next section with chopped orange. Again fill the opposite section with oranges.

Then fill the next section with pomegranate arils and fill the opposite section with pomegranates.

Keep the pan in the refrigerator for a few minutes.

To make the jelly:

Take a saucepan. Add water, sugar, agar-agar powder, honey and lemon essence. Mix well.

Then heat the saucepan over a low flame and bring the liquid to a boil while stirring continuously.

After that let it simmer for a few minutes. Constantly stir the liquid, otherwise, agar-agar will stick to the bottom of the pan.

Turn the flame off. Allow the liquid to cool down a little. As it cools down, the liquid will thicken.

Once the liquid becomes slightly thick (just like honey), pour the mixture over the fruits.

Tip:  As soon as the liquid comes in contact with the chilled fruits, it will solidify. So you have to be very quick while pouring the liquid.

Refrigerate for 1-2 hours.

Take it out and wrap the pan with a hot kitchen towel. Allow it to sit for a few seconds.

After that carefully de-mould the tart.

Using a sharp knife, cut the tart and carefully place the slice over the serving plate.

No-bake fruit jelly tart is ready to serve!

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Happy Cooking!