Sugar Cookie Fruit Tarts

• Produce

  • 1 Baking beans
  • 2 tsp Lemon, zest

• Refrigerated

  • 1/4 cup Almond milk
  • 1 Egg

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Almond extract
  • 2 tsp Baking powder
  • 1 3/4 cup Flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter
  • 1/2 cup Heavy whipping cream
  • 2 cup Milk

• Desserts

  • 1 3.4 oz box Vanilla instant pudding

• Tools & Equipment

  • 1 Parchment paper

• Other

  • Any kind in season

Found on alattefood.com

Description

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 cup almond milk (you can use regular milk as well)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 3/4 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 3.4 oz box of Vanilla instant pudding
• 1 1/2 cups milk
• 2 Tbsp lemon juice
• 1/2 cup heavy whipping cream
• 1 Tbps lemon zest
• Any kind in season
• Baking Beans
• Parchment Paper

Directions

• Preheat oven to 350.
• By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, egg, vanilla, and almond. Stir.
• In a separate bowl, sift together 1 cup of flour, baking powder, and salt.
• Mix dry ingredients into wet.
• Gradually, add more flour (about 1/2 cup to 3/4 cup) until dough feels manageable and not sticky.
• Lightly grease 8 mini tart tins, press cookie dough in tart pans, about 1/4 thick. Place parchment paper on top of dough and then place baking beans atop each tart pan. The added weight will ensure the dough will not rise too much.
• Bake for about 8-10 or until done.
• Follow boxed instructions, or whisk instant pudding mix into 2 cups of milk. Whisk about 5 minutes. Add in the lemon juice, and give it a quick whisk.
• Pour heavy cream into a bowl, and with a hand mixer or a standing mixer, whip the cream until it reaches soft peaks, about 5-8 minutes.
• Gently fold cream into the pudding mix. Because the tart is already sweet enough, there is no need to add any sugar to the cream mixture.
• When the cookies are cooled, pull out of tart pans. Spoon in pudding mixture, about a 1/4 cup in each tart shell. Top with sliced fruit.
• Enjoy!