Spring is here which means countless wonderful excuses to make beautiful treats and spoil those around you. Mother’s Day, spring get togethers, lunches, baby and bridal showers, you name it, lots of reasons to enjoy a vibrant colored tarte!

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Spring is here which means countless wonderful excuses to make beautiful treats and spoil those around you. Mother’s Day, spring get togethers, lunches, baby and bridal showers, you name it, lots of reasons to enjoy a vibrant colored tarte! I am a big fan of how real fruit looks on dessert so I thought it would be exciting to experiment with a fruit tart. I made a sugar cookie crust and a homemade vanilla pudding recipe!

These Sugar Cookie Fruit Tarts are super easy and don’t require many tools or ingredients.  You will need a tart pan or pans if you want minis I linked them below for you. I also listed some of my must-have baking tools that I use over and over in my kitchen, like my marble rolling pin and linen hand towels I love.

Tarte Baking Essentials:

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How to Make a Pudding Fruit Tarte?

Homemade Vanilla Pudding Recipe

Ingredients:

• 2 cups whole milk

• 2 tablespoon vanilla

• 2 teaspoons butter

• 2 egg yolks slightly beaten

• 1/3 cup sugar

• 2 tablespoons corn starch

Directions:

1.  In a saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

2.  Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.

3.  Store covered in refrigerators.

Homemade Sugar Cook Recipe:

Ingredients:

• 1 Cup butter room temperature

• 1 cup sugar

• 1 large egg

• 2 tsp pure vanilla extract

• 3 cups all purpose flour

• 2 tsp Baking Powder

   

Directions:

1. Into a medium bowl, whisk together flour and baking powder. Set aside.

2. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl.

3. Turn the mixer speed on low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball.

4. Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.

5. Preheat the oven to 375°F.

6. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.

Instructions to Assemble the Vanilla Pudding Fruit Tarte:

For the cookie tarts, I rolled my dough about 1/4 inch thick and then placed on top of the tarte tray and molded the dough where I wanted it to go.

With a fork, make some holes in the bottom of the dough to allow air to bake through.

Place formed tarts onto a cookie sheet and bake.  If you are using my cookie recipe, I bake these at 375 for about 20- 24 minutes or until golden. (my oven cooks hot) Once baked, allow to rest on cookie sheet until completely cooled

I have lots of other fun blog posts for spring time baking!

Here is the link to: Paleo Apple Galette

One of my favorites: Lemon Lavender Shortbread Bars

Also these recipe: Healthy Banana Bread Muffins

I always love when I am tagged in items you make from my blog! Please share with me here or tag my on instagram and I will share. Happy Spring & lets hope all the uncertainty going on in this world it will all go back to normal soon. I am excited our baby goats are due soon !

Hugs,

Christina