Easy and elegant Fruit Tarts

To make your life easier, use frozen tart shells and a vanilla pudding mix. I have a recipe for a tasty homemade vanilla pudding, in case you have the extra time to make your own. This summery dessert is always a big hit among kids and adults. It can be served on garden parties, cookouts, brunches and dinner parties.

 

Ingredients:

16 frozen tart shells, thawed and baked
3 cups vanilla pudding
3 cups assorted seasonal fruit
1 ½ cups strawberry or raspberry gelatin, cooled and slightly thickened but not set
Whipped cream (optional)

Mint leaves for decoration (optional)

Slice or halve large strawberries, if you are using any. If you are going to add fruits like peach or plums, cut them into thin wedges after they are pitted. You can use thin and small slices of avocado as well.

If you are using a mix to make your vanilla pudding, prepare it according to packaging instructions. Please click here to see my vanilla pudding homemade recipe.

Fill ½ of pastry shells with vanilla pudding. Gently arrange fruit on top. Pour a thin layer of gelatin over the fruit. Chill 6 hours or overnight. Top with whipped cream, if desired, before serving.

Homemade Vanilla Pudding

This easy recipe can be used on many different desserts like fruit tarts and various pies. If you have the time, it is healthier to make your own vanilla pudding than using a mix.

Ingredients:
2 cups milk
1 cup heavy cream
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 tablespoon unsalted butter, cut into pieces
2 teaspoons pure vanilla extract

In a small saucepan, combine the milk, cream, sugar, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the sugar is dissolved and the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.

In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 minutes. Remove from the heat and stir in the butter and vanilla.

Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or overnight, before serving.

Makes 4 cups.


Recipe of Emeril Lagasse

Easy and Delicious Black Forest Torte

Today I am posting the last recipe to celebrate National Cherry Month and I would like to share with you one of my favorite desserts: Black Forest Cake. It can be time consuming to make certain desserts from scratch but when you use the help of a cake mix, you can pull it off quickly. I selected a delicious version of the traditional Black Forest cake that you will love!

 

Black Forest Torte:

Ingredients:
1 pkg of dark chocolate fudge cake mix
2 1/2 cups whipping cream
2 1/2 tbsp confectioners' sugar
1 (21 oz) can cherry pie filling

Preheat oven to 375ºF. Grease and flour two 8-inch round cake pans.

Prepare, bake and cool cake according to package directions.

Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.

To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.



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