Fruit Tart with Sugar Cookie Crust
We have been planning couple of little trips over the Summer. Now the girls are little older perhaps we can get out of our comfort zone and may be try something adventurous? We are not sure yet. What are your plans this summer?
I enjoy making Tarts very much and tartletts more so. There is just something in these little desserts that makes my heart sing. I like the fill Fruit tarts with different types of curds or pastry cream. The ones I tried here are even easier. they are filled with Pudding. I made Vanilla flavor but you couldn’t go wrong with Chocolate or mix Chocolate and espresso. yummy. These Fruit Tarts with sugar Cookie Crusts are a must try.
These little Tartlets are full of sweetness from the Sugar cookie crust and the pudding that takes almost no time to make and topped with fresh fruit.
If you make the Crust in advance, these Fruit Tarts with Sugar cookie crust will come together in almost no time. Change up the fruit however you like and you will dazzle your guests.
Another idea to make Cookie crust in advance and also Lemon Curd in advance. Just fill it up right before the party and done and done.
If you like this recipe you can try some of my other favorite desserts
Sugar Cookie Crust
Sugar Cookie Crust
- 2 Cups All purpose flour cups
- 1 Cup Powdered Sugar
- 1 Cup Butter (room temperature)
- 1 Egg
- 1 tsp Vanilla Extract 1
- 1 1/2 tsp Almond extract
For the Pudding
- 1 pack Godiva Instant Pudding Vanilla
- 2 Cups Milk
- 4 strawberries per Tartlett
- 1/2 Cup Sugar (optional – see directions)
- 1/2 Cup Water (Optional – see directions)
For the Cookie Crust
- Preheat oven to 375 degrees.
Mix Flour, Sugar and Salt and set aside. This is dry mixture.
- In a stand mixer, whip the butter using paddle attachment.
- Add the Egg, Vanilla extract and Almond extract. Whip the mixture for another minute on medium high. Scrape the sides.
Add the dry mixture half cup at a time while mixer is running on stir. The mixture will slowly form a dough.
If you feel it is still little sticky, add couple of Tbsp.s of extra flour. Take the dough out by scraping the sides. knead lightly using hands.
- Wrap tightly in a plastic wrap and refrigerate for at least half hour to set the dough. You can make the dough as many as 3 days in advance and make the cookies of tartletts when you intend to make them.
- When you are ready to make the Tarletts, remove the dough from the refrigerator and let it rest on the counter for 10 to 15 minutes. Prepare the Tartlett pans by spraying non stick spray.
- Take 1/3rd of the dough and using rolling pin spread the dough in round shape about 1/3 inch thick.
- Take this rolled dough in your hand and spread it over the Tarlett pan. Using your fingers, making sure the nails are not touching the dough, lightly press the dough into the pan.
- Any dough hanging over the Tartlett pan, should be cut out using a sharp knife.
- Bake the Tartletts in the oven for 11 minutes.
- Run the knife lightly around the egg of the pan and the cookie crust should come out easily.
For the pudding
- Take 2 cups of Milk in any saucepan
- Mix the Instant pudding mix into the milk. Stir to make sure no lumps are formed. Set aside for 10 minutes.
For the Fruit topping
- Wash and pat dry the strawberries or whichever fruit you are using.
- Take off the top green part of the strawberries and cut them in strips.
- Arrange the fruit as shown in the picture.
- If the fruit is not sweet enough, make simple syrup by mixing 1/2 cup Sugar and 1/2 cup water. Let cool and dip the fruit in the syrup. Keep on a drying rack so the extra syrup will drip off. Place the fruit as shown.