Every dish has it’s little story, wouldn’t you agree? I really really wanted to make a Tu BiShvat fruit tart, and fill it with silky pastry cream. Relive my culinary school days for a few. I found myself feeling a little lazy. I didn’t want to spend hours over a perfect little fruit tart. It’s the weekend and I had tidying up to do and a daughter who kept begging me to go to the doughnut shoppe (I’m as bewildered as you are.) So I thought I’d “hack” it. Make it easy and accessible. Quick and less frivolous. Sound good to you?
I made a quick 321 pie dough in the food processor. You can totally use store bought crust, I just didn’t have any in the house. For the filling, I made a creamy vanilla pudding laced with a little lemon zest. I topped it off with some juicy summer fruits that I splurged on in honor of Tu BiShvat.
My daughter is pleased. Now we have a “cake” for the trees birthday. I told her we celebrate with fruit and she was a little confused. Fruit and “cake.” I’ve covered everything now.
- 1 1/2 c flour
- 1/4 tsp salt
- 1 tsp sugar
- 1 stick butter or margarine
- 4 Tbsp cold water
- 1 package instant vanilla pudding
- 2 c milk (or a non dairy alternative)
- Lemon zest from 1 lemon
- Fresh fruits
- Combine the flour, salt, and sugar in the food processor.
- Add in the butter and pulse until tiny crumbs form. Slowly drizzle in the ice water until a soft dough forms. Cover the dough with plastic wrap and place in the fridge for 30 minutes.
- Spray a tart pan with cooking spray. Roll out the dough on a lightly floured surface. Place the dough into the pan, gently nudging it up the sides. Cut off the excess dough with a rolling pin.
- Place into the refrigerator for 30 minutes.
- Remove the tart pan from the fridge and prick the crust all over with a fork.
- Bake at 350F until slightly golden, around 25 minutes.
- Let the tart shell cool.
- Meanwhile, make the vanilla pudding. Pour the package into a pot and slowly whisk in milk. Cook, whisking, until the pudding comes to a boil. Fold in lemon zest. Pour the pudding into the cooled tart.
- Refrigerate for 1 hour. Top with desired fruits.