Ingredients
- Mini fillo shells (15 count package)
- Instant vanilla pudding mix (3.4 oz box)
- Whole milk (1 cup, cold)
- Heavy cream (1/2 cup, cold)
- Powdered sugar (2 tablespoons)
- Fresh strawberries (1 cup, thinly sliced)
- Apricot preserves or jam (2 tablespoons)
Instructions
- Step 1: Prepare the instant pudding mixture by whisking the cold whole milk and the instant vanilla pudding mix in a medium bowl for 2 minutes until the mixture begins to thicken into a soft pudding consistency.
- Step 2: In a separate small bowl, whip the heavy cream and the powdered sugar together until stiff peaks form. Gently fold the whipped cream into the vanilla pudding until the custard filling is light and uniformly combined.
- Step 3: Carefully spoon or pipe the prepared custard filling into each of the mini fillo shells, filling them almost completely to the top edge.
- Step 4: Thinly slice the fresh strawberries. Arrange 2-3 slices attractively on top of the custard filling in each tart shell.
- Step 5: Prepare the glaze by heating the apricot preserves in a microwave-safe dish for 15-20 seconds until they become runny. Use a small pastry brush to lightly coat the sliced strawberries with the warmed apricot glaze for a shiny finish.
- Step 6: Chill the finished tarts in the refrigerator for at least 30 minutes before serving to ensure the filling is firm and the shells retain their crispness.
Notes
- For maximum crispness, plan to serve these tarts within 4 hours of assembly; leftovers should be stored uncovered in the fridge, but expect the delicate fillo shells to soften significantly after 24 hours.
- Since these tarts rely on a chilled filling and crisp shell, they are not suitable for reheating; simply pull them straight from the fridge when you are ready to enjoy them.
- Elevate your presentation by serving these petite desserts with a fine dusting of extra powdered sugar over the plate and a small sprig of fresh mint tucked beside each tart.
- To ensure the custard filling remains light and fluffy, stop whipping the heavy cream just when stiff peaks form, and gently fold it into the pudding base using a careful figure-eight motion to maintain maximum air incorporation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American