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!
Crust:
- 1 stick Butter or Margarine
- ¼ cup sugar
- 1 cup All-purpose flour
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 egg yolk, beaten
- ¼ teaspoon 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
- ½ of a dragon fruit scooped with a melon baller
- ½ cup golden berries cut in half
- ¼ cup pomegranate seeds
- 2 kiwis sliced
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.