Fruit tarts are so beautiful – and they look like they take a lot of work! They also look and taste like summer! The fruit, the freshness, the colors, and the lightness! I gotta tell you – this recipe is a new favorite for me. I plan to make it for holidays and guests instead of baked goods! It’s delicious, beautiful, and SUPER EASY! You are not going to believe how simple this recipe is. I always admire the fruit tarts at the bakery, and now I have a super easy way to make my own…and I like my version way better! I hope you give this a try!

INGREDIENTS:

• 1 Small box – Vanilla pudding mix (instant or regular)
• 2 Cups – Whole milk
• 1 – Large orange
• 1 – Graham cracker pie crust (pre-made)
• A variety of fresh fruit for topping your tart (berries work especially well)
• Fresh mint for garnish (optional)

INSTRUCTIONS:

• Make your pudding by following the instructions on the box. I chose an organic vanilla pudding mix that I made on the stove. You can also use instant pudding and it will still be delicious – and will shave off a ton of cooking time! I actually think the instant pudding sets faster and holds much better in a tart like this. Most pudding box mixes take 2 cups of milk. Use organic whole milk as it has a fuller flavor than skim and is healthier than using cream.
• Let the pudding start to set and cool down. Give it about 5 minutes or so,wash the orange and zest it into the pudding. If you don’t have a zester, I highly recommend you get one! I love it and use it often to zest citrus, ginger, certain spices, etc. Well worth it if you want to elevate an easy dish with extra flavor. Put the pudding into the fridge until fully set – based on the time specified on your boxed mix.
• Once pudding has fully set, pour into the graham cracker crust and spread evenly. Zest a little more of the orange on top of the pudding.
• Wash your fruit of choice. In this case, I chose strawberries, blackberries, and raspberries. Slice 4-5 strawberries (more or less depending on the size of the berries and your crust). Place 2 rings of strawberry slices around the crust. Then add the blackberries, and fill in with the raspberries. Pile them high or make a neat row.
• NOTE: You can use whatever fruit you want – especially depending on what is in season and/or has the colors of the holiday you are preparing this for. Figs, apricots, blueberries, peaches and nectarines all work well. I would avoid oranges as they will release too much juice into the pudding, as well as pears and bananas as they get brown if the tart sits too long.
• Zest a touch more orange on the top of the fruit.
• Wash fresh mint, chiffonade and sprinkle on top of the fruit for a pop of herb freshness.
• Put back in the fridge until ready to eat – and ENJOY! XOXO