Currently stuck at home like everyone else with the COVID19 which I have noticed is forcing a lot more people to spend a lot more time in the kitchen :-).
With that said, being stuck at home makes me want all that food/ingredients that are not that accessible or necessary at this time if you know what I mean. So whilst staring at my pantry forever trying to come up with something to cook, I came across a box of Pina Colada Jello (no idea why it was there to begin with), but that little box and some canned peaches are now going to become one fabulous, tasty dessert that will put a smile on anyone’s face.
Started by making a tart crust as follows:
- 1 stick of butter (softened)
- 3 tablespoons of sugar
- 1 egg yolk
- 1 1/2 cups of flour
Use your fingers /hands until the dough comes together nicely.
Get a springform cake pan and line the bottom and sides of the pan evenly with the dough. Get a fork and gently poke the dough all over prior to placing in the oven.
Bake for 30-35 minutes at 350 Deg F or until nice and golden.
In the meantime prepare a simple vanilla custard, today I used some instant vanilla pudding. Once you remove the tart from the oven, let it cool down and then gently layer the vanilla pudding at the bottom.
Also take this time to make the Jello as per package directions as it will need to cool down before the final step takes place.
Slice the peaches and then place them nicely over the custard. As you have probably figured out by now, you can use any fruit for this tart, but of course today I am just using what I have. The combinations are endless.
Check that the Jello has cooled down but you don’t want it to set as you need it to still be runny to put the finishing touches on this Fruit Tart.
Slowly pour the Jello on top of the Peaches and immediately refrigerate to allow the Jello to set completely. FYI it looks a lot prettier when using Red coloured Jello’s 🙂
Refrigerate for a couple of hours and enjoy!