We can now find fresh small berries, all year long, at the grocery store. They are best in season and what I like to add them to baked goods like pies. You can use different kind of berries to make this dessert. I personally like raspberries and blueberries but strawberries will be really good also.
Years ago, when we were still living on Vancouver Island, we came to visit our family in Quebec. One night we were invited to dine at my aunt's place. She took the time to prepare a nice salad, chicken on the grill and potatoes. For dessert she had a delicious Fruit and Cream Pie topped with fresh fruits. We enjoyed her dessert and when I sent her a thank you note I ask for the recipe. I am glad I did because she died couple years later. Today I am sharing her recipe using these frozen pie shells, they are so convenient. To the original recipe I added fresh lime juice and zest and my sons said that they were delicious.
Fruit and Cream Pies
1 pkg 12 Frozen Tart Shells
250 ml cream 35%
1 pkg 102g Vanilla Instant Pudding
500 ml milk
30 ml fresh lime juice
5 ml zest of lime
500 ml fresh fruits
1- Prepare the Tart Shells according to package directions. Remove from oven and let cool at room temperature.
2- In a small bowl mix beat the vanilla instant pudding with 500 milk for 2 minutes. Place in refrigerator until ready to use.
3- Place in cream in a medium bowl, whip until the cream forms soft peaks.
4- Set 125 ml of whipped cream aside to decorate the tarts.
5- Fold in remaining cream into the vanilla instant pudding using a spatula. Add the fresh lime juice and the zest of lime.
6- When ready to serve fill the tart shells with the cream mix. Top with fresh fruits and whipped cream.
Adapted from Aunt Jeanne