These heavenly tarts are quite addicting, and have such a delicious variety of tastes and textures that they’ll surprise and delight you.
The ‘crust’ is actually a cookie, lined with a bit of cake, topped with pudding, layered with berries, then garnished with vanilla sauce.
Cookie crust recipe:
1 cup butter, softened with 1/2 cup coconut oil
2 cups white sugar
2 teaspoons vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Mix well, refrigerate 1/2 hour. Roll in 1/4 in sheets, refrigerate 1/2 hour. Cut 1 inch strips to line the edges of your pan. I use a mini loaf pan but you can use any mini tart pan or even a cupcake pan. After the sides are lined, cut pieces to line the bottom. Press edges together to form the cup.
Set aside, and mix a vanilla cake mix according to directions, your favorite brand is fine and add 2 teaspoons of vanilla. (I use a sugar-free brand to reduce the calories.) Spoon cake mix into the cookie shells filling them 1/3 inch.
Bake at 350 just until they begin to brown, time depends on the size of your cups, so watch carefully. Mine took about 9 minutes.
Let these cool in the pan for about 5 minutes and remove. There. That is the hardest part. The rest is easy and you can use any variety of pudding or fruits you want.
Mix one package of your favorite pudding. (I use sugar-free French vanilla.) Spoon into the cups to fill to 1/4 inch from the top. Add berries or sliced fruit. I used strawberries, blackberries, and blueberries. Top with drizzled vanilla sauce, available at most chef stores, or make your own. (Vanilla sauce recipe follows.) Enjoy!
1 cup water
1/2 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons butter
4 teaspoons vanilla extract
pinch of salt
Mix well and bring to a simmer. Let cool. Add to a squeeze bottle to use decoratively.