Lime Pudding Tarts

This was supposed to be my entry for the Lime BSI a few weeks back that was hosted by Jen at My Kitchen Addiction. The first time I made it I made the mistake of leaving out any support for the graham cracker base.  When I tried to take them out of my mini-muffin pan, it all fell apart. Sure I was a wee bit disappoint that it failed, but the great thing about food is that you can keep trying until you get it right. The mistake I made the first time was not using some sort of paper lining to help ease in removal. Imagine the me trying to pry them out with a fork from my mini muffin pan. It was a nightmare. But I was determined to make them again. And make them again I did!

These tarts are relatively easy to make. Perfect for parties or as a simple dessert after a meal. It uses a graham cracker base. I cheated a little on the graham cracker tart crusts for this go around. I saw these individual mini crusts at the grocery from Keebler and I figured that I'd give them a go. Save me some time. You can use your own or use the premade stuff. I included my recipe for making the graham cracker base from scratch in the recipe below.  The pudding is just regular store bought vanilla pudding spiked with lime zest and 1/2 lime juice. A nice subtle tart taste. Then chill for a bit and enjoy. Add fruit to the top and make it into a fruit tart. It reminded me a bit of key lime pie. Yum!


Makes 4-6 tarts. Adjust accordingly.



Lime Pudding Tart

1 box vanilla pudding mix
2 c milk
zest of 1 lime
Juice of 1/2 lime
fruit (optional)

base:
3 c crushed graham crackers
1/4 c unsalted butter
1 Tbsp Cinnamon
2 Tbsp granulated sugar

4-6 4-inch tart cups or cupcake cups.

Note: you can use the premade mini graham cracker tart crusts if you're short on time.

Preheat your oven to 375˚F

For the graham cracker base, combine the ingredients in a bowl and mix until blended and resembles a crumb consistency. You can also do this in a food processor.

Divide the graham cracker mix evenly among the tart cups and mold up to the sides until it resembles almost a small bowl.

Bake in the oven for 5-10 min. Let is cool completely after.

While the crust bakes, make the pudding according to the directions on the box. Mix in a large enough bowl and add in the lime zest and juice. Stir well to combine.

Then take the pudding mixture and dollop at least 2 big spoonfuls into the tart cups. Top with a slice of lime and/or some berries and place in the fridge to keep cool.

Peacherry Tarts

Another tart in one week!!!! I know, but it's Friday. That's my only excuse. Besides, who could resist a fruit tart, eh? A peach and cherry tart. Doesn't that make you drool? Yum yum!!!!! I think I'm getting the hang of this whole tart making business.

I poached the peaches for several seconds in boiling water to help in removing the skins. You can used the canned stuff, too. But since they're in season right now, why not go for the fresh stuff, right? As I mentioned when I made the Banana Cherry Smoothie, I don't have a cherry pitter. I did mine the old fashioned way. Sliced and split by hand. Took a a good maybe 10 min to do 3 dozen cherries. It didn't feel that long. When get a rhythm going, it goes by fast.

I turned the cherries into a simple compote and poured it half way through the baking process as to avoid spillage from the edges. No base on this as the juices and syrup of the cherries will soak up into the puff pastry. Sprinkle a little bit of powdered sugar on top and serve chilled or warm. It's so delicious either way.

This will make 6 small tarts or 3 long rectangular tarts.



Peacherry Tarts

1 puff pastry
2 ripe peaches
3 dozen cherries
1/4 c granulated sugar
powdered sugar
1 Tbsp melted butter


To remove the skins from the peaches, soak them in boiling water for 45-60 sec. Then soak into into into cold water to let them cool. Once cool peel back the skins and discard. Slice the peaches into thin wedges and set aside.

Preheat your oven to 375˚F

Cut the puff pastry into 6 small rectangles or 3 large rectangles. 1/2-inch from the edges score 4 lines creating an inner square. This will the crust.

Place peach wedges within the pastries. Basted the edges with the melted butter and bake them for 15 min.

While the pastries are baking, in a sauce pan, combine together the cherries and sugar. Heat them until the juices from the cherries are released.

Pour the compote over the baked puff pastries and bake the tarts for another 10 min.

Baked Nectarine Tart

Sometimes baked goods aren't that photogenic. This tart is one of them. But looks can be deceiving as its taste is amazing. Nectarines are in abundance right now as well as plums and peaches. One of the reasons I like summer is the various produce that are in season.

I paired it with a mascarpone base similar to the ones made for tiramisu, just without the espresso and an addition of a cinnamon-sugar topping. It tastes a bit like a danish, which I found to be quite pleasant.



Baked Nectarine Tart

3 firm and ripe nectarines
1 puff pastry sheet
6 oz mascarpone cheese
2 egg yolks
1 1/2 Tbsp granulated sugar
1 tsp melted butter

topping:
1 1/2 Tbsp brown sugar
1 Tbsp cinnamon
2 Tbsp butter or margarine (softened)


Preheat oven to 400˚F

Combine the butter, brown sugar and cinnamon. Set aside. This will be the topping for the tart.

In another bowl, combine together the mascarpone, egg yolks, and granulated sugar until smoothe. Set aside

Cut the nectarines into thin wedges. You may remove or keep the skins.

Take the puff pastry and place it in a lightly greased baking sheet. Take a knife and 1/2-inch from the edges, lightly score 4 lines creating an inner square. This will be the crust. With a fork perforate the dough several times, this will help when it bakes.

Take the mascarpone mixture and spread it even on the puff pastry, not passing the edge mark. Then place the nectarine slices over in a pattern to your liking. Spread the topping mixture after.

Take the melted butter and baste the edges.

Bake for 15-20 until browned.