This is the easiest fruit tart you will ever make.
I am sorry for holding out on you guys, I actually made this fruit tart of August 15th (which is my birthday, in case you wanted to know). Yes, I am that baker girl that makes her own birthday cake. But I couldn’t resist! And to be quite honest, I am not a very big fan of cake; unless it’s cheesecake…or coffee cake…or Funfetti…okay, I’ll stop now.
Anyways, the crust took about a minute or so to make in the food processor. The custard filling took no time with the help of my good friend Jello Instant Vanilla Pudding. And the fruit on top are blueberries, nectarine, peaches, and raspberries because that is what I had in my fridge. But seriously, you want a pretty looking desert that’s refreshing and even maybe a little health (hey, there’s real fruit in this thing!)? Then you gotta give this a shot.
The Easiest Homemade Fruit Tart. Ever.
For crust from The Italian Dish:
1 3/4 cup flour
1 tsp sugar
1 1/2 (12 Tbsp) butter, cut into pieces
1/4 cup ice water (approx.)
For the custard:
Jello Instant Vanilla Pudding
1 cup cold milk
For the topping:
Any fruit you may have!
Place flour and sugar in a food processor. Pulse. Add about half of the butter. Pulse. Add the rest of the butter. Pulse until the mixture turns into coarse crumbs. Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball. If it doesn’t after a few seconds, add a few more drops of ice water until it does. Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes.
You will need a pie plate, sprayed with a little non stick cooking spray and some dried beans and aluminum foil (I promise these aren’t going into the final product. Preheat the oven to 375 degrees F.
Roll out your pie dough between two sheets of plastic wrap until it’s a little larger than your pie dish. Gentle press the dough down into the pie plate and poke the bottom of the dough with a fork.
Line the pie with a sheet of foil. Place dried beans in the pie plate. Bake for 15 minutes. Take pie out of oven and gently remove the sheet of tin foil with the dried beans. Place pie back in oven for another 15 minutes. If you see any large bubble forming, spear it with a skewer or fork so it goes back down.
Take the crust out of the oven when it is golden brown and let it cool down fully. Now for the vanilla pudding: just follow the directions on the back of the box! And as for the fruit just slice them as you see fit. I sliced thinly so that the fruit would layer nicely.
Once the pie crust is fully cooled down, spread the vanilla pudding on top. Arrange the fruit as you would like and viola! A beautiful dessert for your next dinner/birthday/any reason party.