Thursday, May 19, 2011

Fresh Fruit Tarts

And now, a dessert thrown in for good measure. These tarts are of the 'almost homemade' persuasion, and very similar to the Coconut Cream Tarts I made last spring. I only exchanged toasted coconut for fresh fruit. These little sweet bites would make a colorful dessert for July 4th. Eating one won't ruin your diet, if you can really eat only one!

Fresh Fruit Tarts

1 pkg. (24) refrigerated cookie dough

1 small pkg. Instant vanilla pudding mix

One and one-half cups whipping cream

One-half cup half and half

1 T almond flavoring

Strawberries capped and sliced vertically


Prepared whipping cream

Preheat oven to 350°.

Spray muffin tins with Pam

Sprinkle flour over counter. Roll each cookie (keep cookie dough very cold) into thin round and place in muffin tin. (You can also flour your hands, and pat each dough piece between palms into rounds.)

Bake for 16 minutes, or until beginning to turn golden.

Leave in muffin tin for a couple of minutes, until firmly set, then remove to wire rack and cool.

Combine pudding mix, whipping cream, half and half, and almond flavoring until well combined and thickened. Place in refrigerator until ready to assemble.

Cover the bottom of each cookie tart with about two teaspoons of pudding.

Fill the center of each tart with blueberries, and add three strawberry slices around outside edge.

Add a dollop (or squirt) of whipped cream and top with one blueberry.

Refrigerate until ready to serve.

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