Mini Fruit Tarts – a delicious recipe with Milk, Vanilla Pudding, Cream, Fresh Blueberries, Coconut, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the prepared pudding and whipped cream. You can make this part ahead of time and refrigerate overnight or use immediately.
2
Fill each tart shell with about 1 tablespoon of the pudding mixture no more than an hour or two before serving.
3
About 45 min. before serving, hull and slice the strawberries in half and toss with some sugar. Set aside.
4
Make the simple syrup (equal parts water and sugar heated over low heat until the sugar has dissolved). Cool. Soak the blueberries and raspberries in the simple syrup (keeping the blueberries and raspberries separate).
5
A few minutes before serving drain the berries and top your tarts with the berries and coconut as desired.
6
Calories per tart (not including the crust as the calories for that will vary depending on the type you use): about 25.
263
kcal
Calories
21
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Mini Baked Tart Shells (about 35), 1 cup Skim Milk (for The Pudding), 1/2 Of One Small Box Of Vanilla Pudding, Made According To Pkg Directions, 1 cup Real Whipped Cream, and more.
Yes, Mini Fruit Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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