Mini Vanilla Custard Fruit Tarts – a delicious recipe with recipe, cold milk, strawberries, pineapple, blueberries, apricot jam. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees F.
2
Shape Foolproof Philly Pie Crust into a ball; flatten into 2 discs.
3
Wrap tightly with plastic wrap.
4
Refrigerate 1 hour.
5
Roll out dough and fit into 6 (4-1/2-inch) tart pans with removable sides.
6
Cut off excess dough by rolling pin across top of each pan.
7
Line tart shells with a piece of buttered aluminum foil; butter side down, and fill foil with dried beans or rice.
8
Bake 10 min.
9
Remove beans and foil; prick bottom of shells all over with a fork; bake an additional 15 to 20 min.
10
or until lightly browned.
11
Set aside to cool 10 min.
12
Prepare vanilla pudding with milk according to package directions.
13
Fill tart shells with vanilla pudding.
14
Arrange fruit decoratively on top of tarts.
15
Melt apricot jam with water; brush on tops of tarts.
16
Refrigerate 1 hour before serving.
281
kcal
Calories
1
g
Fat
38
g
Carbs
4
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: 1 recipe Foolproof PHILLY Pie Crust, 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding, 1-1/2 cups cold milk, 12 strawberries, halved, and more.
Yes, Mini Vanilla Custard 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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