With Valentines Day right around the corner, it’s almost mandatory to make something heart shaped lol! I made these delicious little heart shaped fruit tart with a pecan crust. The next time I make them I think I would make more of a pudding-based for the fruits to sit on top of, i added the ingredients in the wrong order this time, but they still came out nice.
- Tart Shell
- ½ cup Pecan halves
- ¼ cup brown sugar
- ¾ stick of butter or smart balance original buttery spread (what I used)
- ½ cup white flour
- ½ cup wheat flour
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- ½ package instant vanilla pudding
- ½ cup milk
- ½ cup thawed cool whip
- 1 tbs Apricot Preserves plus 1 tbs water
Pre-heat oven to 360 degrees. In a food processor add pecans and brown sugar, one chopped up add the other tart shell ingredients and mix until an even mixture (it will be a little crumbly).
Between two sheets of parchment paper roll the tart shell flat and even, then take a heart shape and cut 4 hearts out, and then use the remains to build the wall around the heart. If you don’t have a heart shape cookie cutter, make a stencil out of parchment paper and then individually cut out the hearts. Bake the hearts for 25 minutes, then let cool completely before next step. When I took mine out of the oven I let them cool on a cookie sheet.
In a bowl mix the pudding mix and the milk, then add the cool whip. Make sure you do it in this order, otherwise it will not form a custard/puddying texture (I made the mistake of adding everything to a bowl and then mixing with a hand mixer, and it did not solidify or turn into a pudding texture).
When the shells are cooled off, add the pudding mixture, and then desired fruit (each of my tarts took 1 raspberry and 1 giant strawberry). In a small bowl mix apricot preserves and water, drizzle on top of the tarts and serve.