Comida Kraft
Recipe Box

Strawberry-Pineapple Mini Tarts

Prep Time
15
min.
Total Time
1
hr.
55
min.
Servings

6 servings

Mini custard tarts filled with a combination of strawberries, blueberries and pineapple chunks make a delicious (and adorable) finale on any dinner menu.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Process flour, butter and cream cheese in food processor 30 sec. or until mixture is blended and starts to form ball. Divide dough evenly into 6 pieces.
  • Roll out each dough piece on lightly floured surface to 7-inch circle. Place in 6 (4-1/2-inch) tart pans with removable sides. Cut off excess dough by rolling pin across top of each pan. Line pie crusts with piece of buttered foil, butter side down; fill foil with dried beans or rice. Bake 10 min. Remove beans and foil. Prick bottom of shells all over with fork; bake 15 to 20 min. or until lightly browned. Let cool 10 min.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Fill crusts with pudding; top with fruit.
  • Melt apricot jam with water; brush on fruit. Refrigerate 1 hour before serving.

Size Wise

With their built-in portion control, these mini tarts make great treats.

Substitute

Prepare using your favorite fruits, such as raspberries, plums or peaches.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 440
Total fat 23g
Saturated fat 14g
Cholesterol 70mg
Sodium 450mg
Carbohydrate 53g
Dietary fiber 2g
Sugars 24g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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