I love the look of those fancy tarts you see in the bakery window. You know the ones – the glassy fruit topped tarts, looking glazed and gorgeous, and you just want to HAVE IT.
Must. Have. The. Tart.
Well, I never actually BUY them. And as it turns out, I can make them in no time flat, and so can you.
Now, this particular fruit tart has a hidden secret. It’s more than meets the eye, in more ways then one.
I was recently contacted by ViSalus. Heard of them? Healthy shake folks? Well, they up and asked me to create a recipe using their Vi-Shape Nutritional Shape Mix. I don’t think they’ve seen the size of my butt (or then again, maybe they have), but either way, I accepted their challenge to create a dessert…and you are looking at it. Instead of using plain old milk, I subbed in their Shape Mix in Sweet Cream Flavor (which has a cake like flavor on its own, so, Hello? Yum.) But just in case you don’t have ViSalus and/or can’t get it, you CAN use an equal amount of whole milk.
But this was awfully, awfully good with the Shape Mix. An extra punch of flavor never hurt anyone.
Have fun with the fruits, too. Any berry would work, or mix them all up like I did…it’s pretty, right?
Rhetorical question. I know it’s pretty.
As are you, dear reader.
Orange and Vanilla Cream Fresh Fruit Tart
- 1 Prepared Sweet Tart Crust
- Fresh Strawberries, Blueberries, Blackberries, Raspberries, Kiwi or other fruit
Vanilla Almond Pastry Cream
- 3 large egg yolks
- Zest of one orange
- 1/3 cup Dixie Crystals granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 cup milk
- 2 scoops ViSalus Sweet Cream Shake Mix
- 1/4 cup heavy cream
- 1 teaspoon Orange Extract
- 1 teaspoon Vanilla Extract
Prepare Tart Crust according to recipe. Bake and allow to cool. Set aside.
To Make the Pastry Filling:
- In a heatproof bowl, beat the egg yolks, sugar and orange zest. Sift the cornstarch and flour, then whisk in to the egg mixture. Set aside.
- Combine milk and Shake Mix.
- Over medium-low heat, bring milk/shake mix and cream just to a boil, then remove from heat. Add about half of the warmed milk to the egg mixture, whisking constantly. Pour back in to the heated milk and whisk to combine.
- Return mixture to medium-low heat, and whisk constantly until mixture is thick. Remove from heat, add in extracts; whisk thoroughly, and allow to cool for 5 minutes. Pour into prepared tart crust.
- Refrigerate tart until ready to serve. Top with fruit in circular pattern (or other pattern). Serve and enjoy!
For nutritional information or more product details on ViSalus, visit their website…you’ll find it all there! As mentioned above, this post was sponsored by ViSalus, as I was compensated for my recipe creation and time. All thoughts and opinions are my own.