Mini Fruit Tarts
These bite-sized tarts are filled with a luscious almond cream filling easily made from instant vanilla pudding and then topped with fresh fruit.
Servings 12 Servings
- 2 pre-rolled refrigerated pie dough crusts
- 1 egg
- 1 tablespoons water
- 1 package instant vanilla pudding
- 1 1/2 cups cold milk
- 1/2 cup heavy whipping cream
- 1/2 teaspoon pure almond extract
- Raspberries blueberries, strawberries or fruit of choice
Using a 2-inch round cookie cutter (I used a flower shaped one), cut out circles of pie dough. Prick rounds with fork and place into mini-muffin tins.
Whisk egg with water and brush over dough. Bake at temperature recommended for blind baking for about 10 minutes. Set aside to cool.
Whisk pudding and milk together until thickened. Set aside. In a clean dry bowl, whip cream until firm peaks form. Carefully fold cream, pudding and almond extract together. Store in an airtight container until ready to use.
For assembly: Top cooled tarts with almond cream and fresh fruit of your choice. Raspberries and peaches are my favorite! Store in the fridge until ready to serve.
Calories: 218kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 189mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 215IU | Calcium: 48mg | Iron: 1mg