Paula Deen: Round 4 (Finally Dessert Round is Here!)

Finally! Dessert Round has come!! Luckily, I got this one up! Technical difficulties seem to be like a bee that is buzzing around me head! Hope you enjoy my zebra-licious fruit tarts!

See the video at this link:

http://www.realwomenofphiladelphia.com/user_recipe/view/11551/2551/1

Mix and Match Mini Tarts

So I bet you are probably wondering why I keep posting fruit tart recipes. Well see, because the original recipe for fruit tart is so stinking good..I thought that it was worth while to play with it a little. I think I've found some wonderful variations.

The tart recipe is ultimately the same, but just a few extra perks!! woot woot!

Mix and Match Fruit Tarts

Items Needed:

• Pillsbury Sugar Cookie Dough (Log Form)
• Pillsburg Chocolate Chip Cookie Dough (Log Form also)
• Chocolate Tart Filling (recipe to follow)
• Vanilla Tart Filling (recipe to follow)
• Peanut butter cups
• Caramel Sauce
• Melting Chocolate
• Fresh Fruit (including Strawberry, Kiwi, grapes, and raspberries)
• Peach Fruit Preserves

1. Take cookie doughs and press them into small tart pans (as shown above).
2. Bake in a 350* oven for approximately 8-12 minutes (depending on the cookie dough)
3. Let cool.
4. Fill with chocolate or vanilla filling (recipe to follow)
5. Top with fruit/carmel sauce and melting chocolate/peanut butter cups and melting chocolate. Or create your own special creation!
6. If you are using fruit, melt the preserves in the microwave just until able to stir easily. (about 20-30 sec. intervals).
7. Brush preserves onto the top of fruit for a shiny glaze!
8. Serve immediately or refrigerate until needed.

Chocolate and Vanilla Tart Filling

• One small package chocolate or vanilla instant pudding (jello brand)
• 1 3/4 cup milk
• 1/2 package of cream cheese (4 oz.)
• 1 cup cool whip

1. Whisk chocolate or vanilla pudding mix into the cold milk for two minutes.
2. Let set for approximately two minutes.
3. Beat in softened cream cheese.
4. Fold in cool whip.

The recipe works to make both fillings.

Yummy! All of these precious little tarts.

Heres an idea. Set up a Fruit Tart DIY station. Make up a bunch of different tart shells. Set the fillings in pretty bowls, and have a few bowls of fruit, caramel, peanut butter cups, hot fudge, etc.

You'll be famous among your fruit tart friends.

Mini Cheesecake Fruit Tartlets

These make me quite happy. Personalized mini fruit tarts! I love it. These are definitely giftable for my surgical friend. They worked, and needless to say, I have accomplished my duty.

Mini Cheesecake Fruit Tartlets

Items Needed:

One Pillsbury refrigerated sugar cookie roll

One Instant Cheesecake Jello Brand pudding mix

1 3/4 cup milk

4 oz Philadelphia Cream Cheese

1 cup Cool Whip

Assorted Fresh Fruit (strawberries, blueberries, and kiwi, etc.)

Directions

1. Preheat the oven to 350* Grease mini tart pans with Pam. Also, you can make these as large circle cut-out cookies and make them as normal if you don't have the tart pans.

2. Cut the cookie-dough from the log in about 1-inch portions and push into pans as pictures.

3. Bake for 10-12 minutes or until light golden brown. Let cool for 5 minutes and remove from pan onto rack to cool.

4. While baking, prepare fruit and topping. To make topping, Whisk the pudding into the milk for two minutes. Mix in softened cream cheese. Fold in cool whip. Top the tarts. Lick the spoon. Refrigerate.

Personalize with chocolate drawings! Be creative! PS. I saved one of these just for me...again..this can be between you and I.

What a Fruit (Tart!)

Lets get a few things strait. No, I don't hoverin the kitchen all day thinking of the next thing I can bake (Yes, I do that....but not in the kitchen) I'm actually quite a busy person. I also don't create fabulous desserts for no reason at all. I always have a legitamite excuse to create something yummy. Today for example. Fruit Tart Fabulous! We had a "dinner guest" coming over, but unfortunately our guest was stricken with sickness. However, before I was aware of this I had created a Fruit tart. What is better for a dinner party then a fruit tart? We will have to savor this dessert ourselves....ohh no!
I had never before created a fruit tart. Whenever I have attemped to researching it...it always looked so labor intensive. I'm not about that. So I decided to myself last night that I was going to "revamp" a fruit tart with my own special touches! I'll even be a sweetie and share my newfound, homemade recipie (maybe I'll write a book one day!)

Lauren's What a Fruit (Tart!) Tart

For the "tart" shell: one pillsbury sugar cookie roll

For the "cream": one box of sugar-free instant vanilla pudding
two cups of milk
4 oz. 1/3 less fat cream cheese (softened)

For the Fruit topping: One small package of red raspberries, One small package of blueberries, Two kiwis, One package of strawberries (but don't limit yourselves to just these, use your imagination with fruit!)

For the glaze: 1/2 cup of apricot preserves
2 Tablespoons of honey
1 Tablespoon of water

Directions:
1. Preheat oven to 325 degrees Farenhite for a dark coated "torte" pan (350-for normal pan).
2. Tart: Make sure cookie dough is chilled. Take it out of the package and (with floured table-top and hands) roll out cookie dough so it fits in a "tart" pan (like one below). You can also make this on a pizza pan and just push it so it fits. Next: push the dough into the pan to fit, and trim off any excess edges. Bake for 12-15 minutes or until light golden brown. Let cool. Flip onto pretty serving dish(because you use the underside of a torte pan to make a tart-leave it "upside-down")
3. Cream: Make the pudding with the milk with the instruction on the box. Beat in the softened cream cheese. Place cream into cooled tart shell.
4. Top with fruit-in whatever beautiful pattern you so choose.
5. Honey-Apricot Glaze: On low heat in a small saucepan, combine honey, preserves, and water in until preserves are smooth....it may need to boil a bit. As soon as it has cooled just a bit, brush the preserves onto the fruit with a pastry brush. Try not to get it on the shell, or it will get soggy. Also, be very light about the glaze (you will not use all of it.) Just make that fruit shiny!
6. Put that tart into the frigidare for about 1 hour or until set! Enjoy! with cool whip or vanilla ice cream! Yummy! See pictures below!

The last picture has the "shiny fruit" shown. Don't goop on the glaze or it will make your beautiful work...not so beautiful!

So.....pretend your having a dinner guest over and treat yourself! It's practically healthy!