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.

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.

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.

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!