Friday, May 14, 2010

tutti fruitti

hope you had a wonderful mother's day celebrating those fabulous women in your life that have raised you in to the fantastic person you are today!!

for mother's day i wanted something visually beautiful and it needed to travel well.
we drove to my in-laws house about 2 hours away from us.
i knew i could assemble this tart once i arrived at their home.

i made the crust and the pastry cream about and hour before we left the house.
the pastry cream chilled in a covered container and i packed it in a small cooler for the car ride.

i TOTALLY winged this.
early sunday morning, i made a delicious pastry cream from scratch.
i just knew i did something wrong and it wasn't going to set in time for the trip.
that's what happens when you don't pay attention and read instructions BEFORE you make something. ;-)

when i realized the cream was a dud...i scanned my pantry for something to replace it.
i found one box of instant vanilla pudding.
pastry cream and vanilla pudding to me tastes NOTHING alike.
me no likey the taste of the boxed stuff.
but beggars can't be choosers.

i made some adjustments to the ingredients added to the instant pudding and lo and behold!
it tastes exactly like pastry cream. no joke.
praise the LORD!

this beautiful dessert will be ready to impress your guests in about an hour and a half!

Fruit Tart with Quick Pastry Cream
yields :: 8-10 servings
{print recipe}

1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/2 cup chopped walnuts

Pastry Cream:
3oz. box of instant vanilla pudding
1 cup half & half
3/4 cup heavy cream
2 teaspoons real vanilla extract

Here is a rough estimate on what I used, but I recommend using your favorites and what ever is in season:
3 peeled and sliced kiwis
15-20 strawberries sliced
2 oz. blackberries

To prepare the crust preheat oven to 350 degrees F.
In medium bowl, mix together butter or margarine, flour and chopped nuts. Press into 10 inch tart pan that has been coated with non-stick cooking spray. I have an 8x12 inch tart pan that I use and there is enough of the mixture to cover the bottom. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely.

While crust is baking in a medium bowl, combine half and half and instant pudding.
Mix with a whisk until pudding is dissolved about 1-2 minutes.
Add heavy cream and vanilla and beat for about 1-2 more minute.
Place in fridge to chill for about 1 hour.

Prep and slice your fruit.
When ready to assemble, spread pastry cream over cooled crust with an offset spatula.
Layer your fruit on top of the pastry cream and serve!


  1. LOVE the new pictures on your banner. cute and scrumptious looking! -LB



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