Wednesday, June 1, 2016

Mini Fruit Tarts for the Summer

This recipe deserves a shout out to my friend Andrea Nguyen for teaching me how to make these delicious fruit tarts 10 years ago. And every since then, they have been one of my go to dessert staples. Cute and tasty, these bite-sized tarts are absolutely perfect for any party. With summer rapidly approaching, this is an easy recipe to whip up for your next BBQ, pool party, picnic etc. 

Mini Fruit Tarts

Prep and assembly time: 30 minutes
Refrigerator time: 1 hour
Yield: 60 mini tarts

1 3.4 oz packet of vanilla pudding mix
1 pint heavy whipping cream (can substitute with low fat milk, whole milk, or half and half)
4 packs mini fillo shells by Athens (15 shells per pack)
60 blueberries
15 grapes (cut into quarters)
5 large strawberries (cut into 12 pieces each)
20 pieces of mandarin oranges (cut into 3 pieces each)

1) In a small pot, whisk together pudding mix and heavy cream. Bring to a boil, stirring constantly to prevent cream from burning. 
2) Once pudding thickens and comes to a boil, take off heat and transfer into a separate bowl. 
3) Let cool at room temperature for 15 minutes then refrigerate for a minimum of 45 minutes to chill
4) While pudding is set to chill, preheat oven to 350F. Transfer mini shells onto a baking sheet and bake for 3-5 minutes until lightly golden. 
5) Let shells cool to room temperature prior to filling. 
6) Cut grapes, strawberries, and mandarin oranges as mentioned above. 

7) Once shells are cool, fill each shell to top with pudding (about 1/2-1tsp per shell). You should have enough pudding to fill all 60 shells
8) Next top each pudding filled shell with cut up fruit.
9) Enjoy! Best if eaten within 2 hours of assembly. 

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