I had so much fun coming up with delicious treats for the DIY Network Spa Baby Shower. Focusing on lighter fare, I created a menu that would keep guests satisfied without being overly full. Because let’s face it, no one likes to be stuffed while being pampered. So smoothies, citrus fruit bowls and cucumber crostini, among other delectable items, made the cut. And because we love sharing wonderful treats with you, I’m sharing the recipe for these Fresh Fruit Tartlettes here. Enjoy!
Fresh Fruit Tartlettes
1 (3.5-oz) pkg instant vanilla pudding mix
1 cup heavy cream
1/2 cup milk
2 boxes refrigerated pie crusts
raspberries or berries of choice
In a bowl, whisk together the vanilla pudding mix, cream and milk to create the custard. Cover with plastic wrap and refrigerate.
Meanwhile, preheat the oven to 425 degrees F.
Unroll the pie crusts onto a lightly floured work surface. Using a 3 1/2-inch round cookie cutter, cut 6 rounds from each sheet of dough. Fit the rounds into each section of two muffin tins. Gently press the dough into the tins and up the sides to form the tart shells. Prick the bottom of the dough with a fork.
Bake the tart shells for 7 to 9 minutes or until the edges are golden brown. Cool for 1 minute before transferring the shells to a rack to cool completely.
Evenly divide the custard among the tart shells, and top with raspberries or your berry of preference.
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