Frozen Rainbow Torte Food

RAINBOW FRUIT TART

Rainbow Fruit Tart image

You will need about four cups of fruit to generously fill this tart. We used six colors to get the rainbow effect, but you can use as few or as many as you'd like, depending on what's available to you.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Time 1h10m

Yield Serves 8 to 10

Number Of Ingredients 14

Ingredients

Unbleached all-purpose flour, for dusting
1 package (14 ounces) puff pastry, thawed
5 tablespoons granulated sugar
3/4 cup red fruits, such as sliced small strawberries and raspberries
3/4 cup orange fruits, such as sliced apricots
3/4 cup yellow fruits, such as sliced nectarines and very yellow mango
2 small kiwifruits, peeled and thinly sliced (1/2 cup)
1/2 cup blueberries
3/4 cup purple fruits, such as sliced small plums and halved pitted cherries
Juice of 1/2 a lemon
Kosher salt
1 cup heavy cream
3 tablespoons confectioners' sugar
Tiny mint leaves, for garnish (optional)

Steps:

Preheat oven to 375 degrees. Lightly dust work surface and puff-pastry sheet with flour; roll out to slightly thinner than 1/4 inch. Sprinkle with 2 tablespoons sugar, pressing and rolling sugar so as much sticks as possible. Trim pastry sheet to a 12-by-8 1/2-inch rectangle. Transfer to a baking sheet. With a paring knife, lightly score a border 1 inch from edges. Freeze 15 minutes. Bake until puffed and golden, 30 to 40 minutes, rotating halfway through. Let cool. Gently press center to flatten.
Meanwhile, place each color of fruit in its own bowl (or do in batches). Divide remaining 3 tablespoons granulated sugar and lemon juice evenly among bowls and add a pinch of salt to each. Toss to combine. Whisk cream with confectioners' sugar until stiff peaks form. Fill pastry with cream and top with fruit. To create rainbow effect, arrange fruit in vertical stripes, starting with red, followed by orange, yellow, green, blue, and purple. Garnish with mint, if desired. Serve immediately, or refrigerate, covered, up to 2 hours.

FROZEN RAINBOW TORTE

Frozen Rainbow Torte image

Number Of Ingredients 3

Ingredients

1 box Keebler® vanilla wafer Mini Scooby-Doo
3 pints different colored sherbet, ice cream or sorbet
2 cups non-dairy frozen whipped topping, thawed

Steps:

1. Reserve 8 wafers for topping. Line bottom of 8-inch springform pan with single layer of wafers.2. Remove 1 pint of sherbert from carton. Cut into thin slices. Place on top of wafers in pan. Use back of spoon to smooth layer. Freeze at least 10 minutes. Top with second layer of wafers and sherbet. Repeat layers one more time.3. Spread whipped topping over sherbet. Coarsely crush reserved wafers. Sprinkle on top. Cover and freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Remove sides of pan. Cut into wedges. Garnish as desired. Serve immediately. Store in freezer.

Nutrition Facts : Nutritional Facts Serves

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