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Vanilla Fruit Tarts

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Vanilla Fruit Tarts

A mini vanilla fruit tart

Anna Rosales
These bite sized delights are great for any occasion when you need a quick and easy dessert. The light sweetness from the fruit really complements the chewy coconut crust. For a little more zing in your fruit tarts, try adding raspberries and kiwi!

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: About 30 mini-tarts

Ingredients:

  • Crust
  • 1 package (9 oz.) Murray Sugar Free Wafers Vanilla Crème Cookies
  • ½ cup shredded coconut
  • 3 tbsp flour
  • 4 tbsp butter, melted
  • 1 egg, beaten

  • Filling
  • 1 package (1 oz.) sugar free vanilla pudding
  • 1 ½ cup skim milk
  • 1 cup fresh strawberries, sliced
  • ½ cup fresh blueberries
  • 2 tbsp sugar free apricot jelly or preserves

Preparation:

Crust

Preheat oven to 350°.

Place cookies in blender or food processor, pulse about 2 minutes until crumbed. Combine and mix cookie crumbs, coconut, flour, and butter. Fold in beaten egg.

Once all combined, using a teaspoon, drop mixture into mini-muffin pans lined with baking cups. Press crust into the bottom and sides of baking cups. Place in oven for 8 minutes or until golden brown.

Remove and let cool.

Filling

Whisk together the milk and vanilla pudding until smooth. Let set and thicken for about 2 minutes. Spoon filling into cooled tart shells.

Arrange berries on top of filling. Melt apricot preserves in microwave for 15 seconds. Using a pastry brush, brush preserves on berries for a glazed finish.

Cover and refrigerate until time to serve.

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