Fruit tarts were always one of my favorite desserts, growing up. I never thought that they would be easy to make, every one I tried was different and it seemed so easy to get it wrong. Maybe the filling would be too sweet, or I would not like the fruit they used, or worse there was chocolate (forgive me). When I found out how easy it was to get that custard flavor from coconut cream and pudding mix, I knew there were fruit tarts in my future. These are absolutely delectable, and best non-vegan friend approved. Get ready to get out your dainty little spoons and dig into this one.
1 13 oz can of coconut cream
2 tablespoons of vanilla jello mix (completely vegan)
6 mini graham cracker pie crusts (store bought, or homemade)
1/4 cup of apricot jam
Assorted fruits of your choosing (I chose blueberries, kiwi and strawberries)
Drain the water from your coconut cream, and mix in a small bowl with your pudding mix. If the coconut flavor is too strong, and it is not sweet enough add more pudding mix until it is to your taste. Fill your pie crusts with your cream filling, and refrigerate for 30 minutes. Remove your tarts from the fridge, and place your fruits on top. Warm your jam, and brush it all over your fruit. Refrigerate your tarts for 30 more minutes, to allow the glaze to cool and the filling to set.
Grab a spoon, dig in, and enjoy!