Best 6 Celebrate With A Pudding And Berry Tart Recipes

FRESH BERRY PUDDING TART

Steps:

• 1. Preheat oven to 375. Combine graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of a glass tart pan.
• 2. Bake crust for 8-10 minutes until crust begins to brown. Remove from oven, set aside and allow to cool completely.
• 3. Add milk, vanilla and pudding mix to mixing bowl and mix at medium high speed for two minutes until completely blended. Spread evenly over cooled crust. Place in refrigerator for four hours to set.
• 4. Just before serving, top with mixed berries of your choice. Serve immediately.

SUMMER BERRY TART

Steps:

• Preheat the oven to 375°F. Place the oven rack in the middle of the oven.

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
• Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
• Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

CLASSIC FRENCH FRUIT TART

Steps:

• Make the Crust: Complete the pâte sucrée through baking and cooling.
• Make the Pastry Cream: In a medium pot, heat the milk until just boiling. Remove the pot from heat. While the milk is warming, in a heat-proof mixing bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Whisk until the mixture is very smooth and has lightened in color, about 2 minutes. Whisking constantly, add about a quarter of the hot milk into the egg mixture. (This is called tempering. Tempering the eggs helps raise their temperature without cooking them, and helps emulsify them into the milk.) Pour the milk-tempered egg mixture into the pot of the remaining milk. Whisk to combine. Return the pot to the heat and cook over medium heat, whisking constantly to prevent "scrambled eggs," especially on the sides and bottom, until the magic happens and the pastry cream thickens, about 2 minutes. Stir in the butter and vanilla and cook one minute more, whisking constantly. The pastry cream should make thick, lazy bubbles. (See note below if you see any coagulated bits of egg in your custard.) Pour the thickened pastry cream into a clean, shallow bowl. Cover it with plastic wrap and push it down in the bowl so it sits directly on the surface of the pastry cream. This prevents a skin from forming on top. Chill until cold, a few hours (or up to 2 days before serving).
• Assemble the Tart: Remove the tart ring and transfer the tart shell to a serving platter. Whisk the chilled pastry cream until smooth, then spread it evenly into the tart shell using an offset spatula. Arrange a generous amount of fruit over the pastry cream in your desired design. In a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin. (Alternatively, heat it in a heat-proof bowl in the microwave for about 30 seconds.) If the jam is especially chunky, strain it through a sieve. Use a pastry brush to gently dab the fruit with a thin layer of apricot glaze. Chill until ready to serve.
• Note: Avoid melon and other fruit with high moisture content, like sliced citrus. These will wilt quickly and seep moisture into the pastry cream. Also avoid oxidizing fruit like apples and bananas; these fruits will turn brown. Berries should be fully dried after rinsing (raspberries should not be washed) and strawberries should be sliced.
• Note: If you see any coagulated egg bits in your finished custard, strain the hot pastry cream through a fine mesh strainer.
• Make-Ahead Instructions: The pastry cream can be made up to 2 days before serving. The tart can be assembled and refrigerated up to one day before serving.

PISTACHIO PUDDING TARTS

Steps:

• In a large bowl, combine butter and cream cheese until smooth. Gradually add flour until blended. , Shape into 48 balls (1 in. each); press onto the bottom and up the sides of ungreased mini-muffin cups. Bake at 400° for 12-15 minutes or until lightly browned. Cool for 5 minutes; carefully remove from pans to a wire rack to cool completely. , For filling, in a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until set. Cover and refrigerate for 5 minutes. Spoon into tart shells.

CELEBRATE WITH A PUDDING AND BERRY TART!

Steps:

• To make the crust:.
• Crush the grahm crackers with your hands as fine as you can(or grind in food processor).
• Heat the butter in a saucepan or microwave oven until half melted. Work the butter and sugar into the crumbs with your fingertips until the crumbs look like wet sand.
• Using your fingertips, press the crust into a 9" pie pan, making an even layer on the bottom and sides of pan. (If using storebought crust, skip this part.).
• Bake until the crust is a shade darker, and let it cool completely.
• Make the pudding according to the package directions, then let it stand 5-10 minutes. Stir occasionally to keep a film from forming on the top.
• Use a spoon or rubber spatula to scrape the pudding into the grahm cracker shell and smooth it into an even layer. Put the tart in the fridge until the pudding is chilled and set, at least 1 hour.
• Meanwhile, cut the stems off the strawberries and wash them with the other berries in a colander under cold water. Drain them and then spread them out on paper towels to dry.
• Arrange the berries nicely over the custard or just gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate it.
• Your can make the tart up to 4 hours in advance.
• Serve cold and enjoy!