Happy 4th of July! I didn’t get to go home this year for the 4th, but I thought I should sort of celebrate anyway so I made this semi-homemade fruit tart. I say semi-homemade because it has pudding mix and cool-whip. I had already washed dishes 3 times yesterday before I made this and so I was lazy. I made my own crust, but if you were really wanting to take the easy way out you could use a store bought crust. This recipe started with me wanting to use my tart pan and then glancing in the fridge and seeing blueberries and strawberries and deciding to place them on top in the shape of a star…super festive right? The filling was almost too sweet, so next time I might use lemon or lime juice rather than pineapple juice to cut the sweetness or maybe use less sweetened condensed milk. It was good, but my festivities for this weekend have in no way lived up to my regular volleyball and homemade ice cream….oh well, maybe next year. I probably should call and apologize to my mother too, because when she asked me if I was going to let off any fireworks I just laughed and said “no way, not with being so close to the neighbors”. Well, guess what? Our neighbors have been letting off fireworks for 3 days now (mostly bottle rockets)! =) Enjoy!
Fruit Tart
For the filling:
1 small box white chocolate Jello pudding mix
6 oz. pineapple juice
14 oz. sweetened condensed milk
8 oz. Cool-Whip
for the crust:
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
2 sticks butter, cold
1. Cut butter into flour and sugar until crumbly. Press into tart pan. Bake at 350 for about 25-30 minutes until lightly brown. Cool completely.
2. Whisk pudding mix, pineapple juice, and condensed milk for 2 minutes. Let set 5 minutes and then gently fold in cool-whip. Pour into cooled tart shell. Top with berries, if desired. Store in refrigerator.
