This no-bake fruit tart is delicious and beautiful. A total crowd pleaser.

INGREDIENTS: 

Fruit 

• Blueberries 
• Cherries, pitted and halved
• Green grapes, halved 
• Red grapes, halved 
• Kiwi, peeled and cut into small pieces
• Mango, cut into small pieces
• Orange or tangerine, peeled and cut into small pieces

Crust 

• 110g graham crackers 
• 20g sugar ( 1 Tbsp + 2 tsp ) 
• 65g unsalted butter ( 1/4 cup + 2 tsp ) 
• Pinch of salt

Honey Mousse Cream 

• 5g powdered gelatin ( 1 tsp + 1/2 tsp ) 
• 25g water ( 1 Tbsp + 2 tsp ) 
• 40g white chocolate ( 1/4 cup ) 
• 1 egg yolk 
• 35g honey ( 1 Tbsp + 2 tsp ) - (can be replaced with 25g sugar) 
• 70g milk ( 1/4 cup + 2 tsp ) 
• 3ml vanilla extract 
• 120g heavy cream ( 1/2 cup ) 

Honey Lemon Jelly 

• 25g powdered gelatin ( 3 Tbsp ) 
• 125g water ( 1/2 cup + 1 tsp ) 
• 35g sugar ( 3 Tbsp ) 
• 75g honey ( 3 Tbsp + 1 tsp ) - (can be replaced with 50g sugar) - 250g water ( 1 cup + 1 tsp ) 
• 20g lemon juice (1 Tbsp + 1 tsp) 

DIRECTIONS: 

Crust 

• Crush graham crackers into a powder and mix with butter, sugar, and a pinch of salt.
• In a greased tart pan, press crust mixture into a flat disk. The mixture should be tight. Then chill for at least 30 minutes. 

Honey Mousse Cream 

• Bloom 5g of gelatin in 25g of lukewarm water. Set aside. 
• In the microwave at 30 second increments, melt the white chocolate and set aside. 
• Whisk together the egg yolk and honey, then slowly whisk in the milk and liqueur/vanilla.
• In a saucepan, heat the milk mixture to 172-180F, stirring continuously. Strain the hot mixture over the white chocolate and stir until the chocolate is completely incorporated. 
• Stir in the bloomed gelatin, then whip heavy cream about 60% before whisking in as well. 
• Pour a thin layer of mousse over the graham cracker crust and freeze for at least 30 minutes. 

Honey Lemon Jelly 

• Bloom 25g of gelatin in 125g of lukewarm water and set aside. 
• Add water, sugar, and honey to a saucepan and heat to 158F (70C).
• Stir in the bloomed gelatin and lemon juice, then allow to cool down to 81F (27C). 

Assembly 

• Using a knife, lightly outline 7 even slices in the chilled mousse layer, then neatly arrange a different fruit along each slice. 
• Once fruit is fully arranged, gently ladle the jelly mixture over the fruit layer until all fruit is covered and jelly reaches the top edge of the tart tray. 
• Refrigerate the tart for 3-4 hours before carefully removing from the mold. Keep cold until ready to serve.