A sugar cookie crust with a delicious bavarian cream filling, topped with seasonal fruit is the perfect dessert for any occasion.
Bavarian cream is one of my absolute favorite pastry creams that's made with heavy cream, egg yolks, gelatin, sugar and vanilla. Michael Symon has a great recipe for this delicious cream to add to cakes, pies and tarts, but I have a great shortcut to cut the time in half.
Here's the recipe to a favorite tart in our home and soon to be a favorite in yours.
1 1/4 cup Flour
1/2 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp salt
8 tbsp (1 stick) Butter (softened)
1/4 cup Sugar
1/4 cup Brown Sugar
1 tsp Vanilla Extract
- Cream the butter and sugar until well combined.
-Add the eggs and vanilla and cream until well incorporated.
-Mix the dry ingredients in a separate bowl then slowly add them to the creamed butter and sugar until you are left with a smooth cookie dough.
-Spray your 9" tart pan with oil and flatten the cookie dough at the bottom and sides of the pan to form a flat crust.
-Bake in a 350 F degrees oven for 10 to 12 minutes, then set it aside to cool.
1 pkg (4oz) Vanilla Instant Pudding
1 cup Milk
1/2 Pint Heavy Whipping Cream
-Whisk together the vanilla pudding with milk and set it aside.
-Whip the heavy cream until you get stiff peaks.
-Now fold the vanilla pudding into the heavy cream and set aside.
-Take your cooled tart crust and add in the bavarian cream filling.
-Now take any seasonal fruits of choice and add over top to decorate.
-Take about a tsp of your jam of choice (I used apricot) and add a couple drops of water to thin it out.
-Using a brush, lightly brush over the fruits with the jam wash to give it a glossy finish.
-Chill for ATLEAST an hour then serve.