Frozen Fruit Tart
You might not be able to decide what the best part of this dessert is. From the melt-in-your mouth filling with just a hint of vanilla and mango this tempting frozen tart will make you think of a Creamsicle.
8 graham crackers
2 tbsp. whole natural almonds
1 tbsp. sugar
1 tbsp. canola oil
1 tbsp. honey
2 tsp. water
1½ c. light vanilla ice cream, such as slow or double-churned
1½ c. mango or passion fruit sorbet
3 ripe nectarines
2 ripe plums
1 c. raspberries
Preheat oven to 350°F. Prepare crust: In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add whole almonds and sugar; pulse until almonds are finely chopped. In cup, mix canola oil, honey, and water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of 9″ round tart pan with removable bottom.
Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.
Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze until firm, at least 4 hours or overnight.
Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.
Article and image from http://www.delish.com/cooking/recipe-ideas/recipes/a30413/frozen-fruit-tart-recipe/