T o m a t o e s

T O M A H T O S
Dessert

Tu BiShvat Fruit Tart


 

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.

 

Tu BiShvat Fruit Tart

These exotic fruit tarts take a lot less effort than you think, especially if you’re using store bought pie crusts! The filling is simply made with a vanilla pudding mix and milk, jazzed up with some fresh lemon zest. The toppings are totally customizable based on your preference and what your local grocery store is carrying for Tu Bi’Shvat!
Servings 6 mini tarts

Ingredients
  

Crust:

  • 1 stick Butter or Margarine
  • 1/4 cup sugar
  • 1 cup All-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1 egg yolk, beaten
  • 1/4 tsp water

Filling:

  • 1 package  instant vanilla pudding mix
  • 2 cups milk or a non-dairy alternative
  • 1 whole lemon zested

Assorted Fruit Topping:

  • 2 whole passion fruits
  • 1/2 of a dragon fruit scooped with a melon baller
  • 1/2 cup golden berries cut in half
  • 1/4 cup pomegranate seeds
  • 2 kiwis sliced

Instructions
 

Crust:

  • Cream margarine and sugar together in the bowl of a mixer. Add flour, salt, vanilla, egg yolk, and water. Mix until very large crumbs form. Remove dough from the mixing bowl and bring it together into a round disk. Wrap dough disk in plastic wrap and refrigerate for 1 hour.
  • Just before removing the dough disk from the fridge, preheat the oven to 350 F.
  • Once chilled, roll out the dough on a floured work surface and cut into 4 large circles. Press the circles into the greased mini tart pans. Roll out the scraps and repeat for the remaining two tarts.
  • Next, blind bake the crusts so that they don't shrink. Line tart shells with a piece of foil and fill with dried rice, beans, pr pie weights. Place tarts on a sheet pan and bake for 12 minutes. Remove the foil and beans and bake an additional 6-7 minutes, or until lightly golden. Let them cool for 10 minutes before removing the tart pan. Cool completely before filling.

Filling:

  • Whisk vanilla pudding with milk for 2 minutes, until creamy and smooth. Fold in lemon zest. Fill the tart shells and refrigerate for 1 hour to set.
  • Top with fruit topping.

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