CLASSIC FRENCH FRUIT TART
This classic French fruit tart has a buttery shortbread crust, a creamy vanilla custard, and heaps of fresh fruit.
Categories Desserts
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Make the Crust: Complete the pâte sucrée through baking and cooling.
- Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
- Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
- Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
- Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
- Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.
Nutrition Facts : Calories 349, Fat 16 g, Carbohydrate 47 g, Protein 5 g, SaturatedFat 10 g, Sugar 29 g, Fiber 2 g, Sodium 95 mg, Cholesterol 108 mg
VANILLA PUDDING PIES
Steps:
- Preheat the oven to 350 degrees F. Spray the cups of a 12-cup muffin tin with cooking spray.
- Cut the cookie dough into twelve 1-inch slices. Press each slice into a cup of the muffin tin, making sure to spread it evenly over the bottom and sides. Bake until the crust is set and the sides begin to turn golden brown, 25 to 30 minutes. Let cool in the muffin tin, then carefully remove.
- When ready to serve, fill with 2 to 3 tablespoons vanilla pudding, top with a few berries and dust with confectioners' sugar. Serve immediately.
VANILLA PUDDING PIE
Make and share this Vanilla Pudding Pie recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together pudding mixes and milk until thick and creamy.
- Pour into crust.
- Chill until firm.
- Top with whipped cream, if desired.
Nutrition Facts : Calories 412.4, Fat 15.3, SaturatedFat 5.5, Cholesterol 19.9, Sodium 773.5, Carbohydrate 63.3, Fiber 0.6, Sugar 46, Protein 6.3
PLUOT AND STAR FRUIT FRENCH VANILLA PUDDING PIE
Sweet and slightly tangy.
Provided by Andilynn
Categories Pudding Pie
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 400 degrees F (205 degrees C). Place the pie crust into a 9-inch pie dish.
- Bake the prepared pie crust in the preheated oven until golden brown, about 10 minutes. Set aside to cool.
- Whisk together the milk and instant pudding in a large bowl; set aside. Slice 5 thin, attractive star-shaped slices from the middle of the star fruit, and reserve. Finely chop the rest of the star fruit. Cut and reserve 10 thin, attractive half moon-shaped slices of a pluot, and reserve; finely chop the rest of the pluots. Stir chopped fruit into the prepared pudding. Pour the pudding mixture into the baked pie crust; refrigerate until set, about 10 minutes.
- Arrange the reserved slices of star fruit and pluot over the pie, and serve.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 28.3 g, Cholesterol 4.9 mg, Fat 8.8 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 318.6 mg, Sugar 15.1 g
5-INGREDIENT VANILLA PUDDING PIE
This easy to make pie is creamy and perfectly vanilla in every way. It can be made quickly for any occasion or dessert request. It's a favorite among my family.
Provided by EntirelyEmily
Categories Pie
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together pudding mix and milk in a medium sauce pan.
- Turn stove on to medium heat, add butter and vanilla.
- Stir continuously until mixture comes to a rolling boil.
- Carefully pour pudding into ready made crust and allow to cool 20 minutes on the counter before moving it into the fridge.
- Allow pie to set in fridge for at least 4 hours.
- Serve with whip cream!
Nutrition Facts : Calories 364.3, Fat 21.5, SaturatedFat 10.3, Cholesterol 38.1, Sodium 419.3, Carbohydrate 39.9, Fiber 0.6, Sugar 29.9, Protein 3.9
PLUOT AND STAR FRUIT FRENCH VANILLA PUDDING PIE
Sweet and slightly tangy.
Provided by Andilynn
Categories Pudding Pie
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 400 degrees F (205 degrees C). Place the pie crust into a 9-inch pie dish.
- Bake the prepared pie crust in the preheated oven until golden brown, about 10 minutes. Set aside to cool.
- Whisk together the milk and instant pudding in a large bowl; set aside. Slice 5 thin, attractive star-shaped slices from the middle of the star fruit, and reserve. Finely chop the rest of the star fruit. Cut and reserve 10 thin, attractive half moon-shaped slices of a pluot, and reserve; finely chop the rest of the pluots. Stir chopped fruit into the prepared pudding. Pour the pudding mixture into the baked pie crust; refrigerate until set, about 10 minutes.
- Arrange the reserved slices of star fruit and pluot over the pie, and serve.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 28.3 g, Cholesterol 4.9 mg, Fat 8.8 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 318.6 mg, Sugar 15.1 g
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