So I bet you are probably wondering why I keep posting fruit tart recipes. Well see, because the original recipe for fruit tart is so stinking good..I thought that it was worth while to play with it a little. I think I’ve found some wonderful variations.
The tart recipe is ultimately the same, but just a few extra perks!! woot woot!Mix and Match Fruit Tarts
Items Needed:
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Pillsbury Sugar Cookie Dough (Log Form)
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Pillsburg Chocolate Chip Cookie Dough (Log Form also)
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Chocolate Tart Filling (recipe to follow)
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Vanilla Tart Filling (recipe to follow)
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Peanut butter cups
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Caramel Sauce
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Melting Chocolate
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Fresh Fruit (including Strawberry, Kiwi, grapes, and raspberries)
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Peach Fruit Preserves
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Take cookie doughs and press them into small tart pans (as shown above).
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Bake in a 350* oven for approximately 8-12 minutes (depending on the cookie dough)
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Let cool.
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Fill with chocolate or vanilla filling (recipe to follow)
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Top with fruit/carmel sauce and melting chocolate/peanut butter cups and melting chocolate. Or create your own special creation!
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If you are using fruit, melt the preserves in the microwave just until able to stir easily. (about 20-30 sec. intervals).
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Brush preserves onto the top of fruit for a shiny glaze!
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Serve immediately or refrigerate until needed.
Chocolate and Vanilla Tart Filling
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One small package chocolate or vanilla instant pudding (jello brand)
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1 3/4 cup milk
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1/2 package of cream cheese (4 oz.)
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1 cup cool whip
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Whisk chocolate or vanilla pudding mix into the cold milk for two minutes.
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Let set for approximately two minutes.
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Beat in softened cream cheese.
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Fold in cool whip.
The recipe works to make both fillings.
Yummy! All of these precious little tarts.Heres an idea. Set up a Fruit Tart DIY station. Make up a bunch of different tart shells. Set the fillings in pretty bowls, and have a few bowls of fruit, caramel, peanut butter cups, hot fudge, etc.
You’ll be famous among your fruit tart friends.
