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
- 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
- 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
- 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.
- 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.