Valentine’s Day Tart
his Valentine’s Day tart looks like it came from a fancy bakery, but it’s basically four ingredients pretending to be impressive. Flaky crust, glossy strawberry filling, zero stress — this is the dessert you make when you want compliments without effort.
EQUIPMENT (PAID LINKS)
- Tart pan or pie plate
- Saucepan
Ingredients
- 2 store-bought pie crusts
- 2 cups cold water
- 1 packet sugar-free vanilla pudding mix 0.8 oz
- 1 packet sugar-free strawberry gelatin mix 0.3 oz
- 1 ½ pounds fresh strawberries hulled and sliced
Instructions
- Prepare the Crust: Preheat the oven to 375°F. Press the two pie crusts together and roll them into one large crust. Fit it into an 11-inch tart pan or pie plate and trim the edges.2 store-bought pie crusts
- Blind Bake the Crust: Line the crust with parchment paper and fill it with dried beans, rice, or pie weights to prevent bubbling. Bake for 20 minutes.
- Finish Baking: Remove the parchment and weights, then return the crust to the oven for about 15 more minutes, until lightly golden. Let the crust cool completely.
- Cook the Filling: In a small saucepan, whisk together the cold water, vanilla pudding mix, and strawberry gelatin mix. Bring to a boil, whisking constantly. Remove from heat and let cool to room temperature.2 cups cold water, 1 packet sugar-free vanilla pudding mix, 1 packet sugar-free strawberry gelatin mix
- Arrange the Strawberries: Place the sliced strawberries evenly inside the cooled crust, arranging them in a decorative pattern.1 ½ pounds fresh strawberries
- Fill the Tart: Slowly pour the cooled gelatin mixture over the strawberries, letting it flow into the gaps and lightly coat the fruit.
- Chill and Set: Refrigerate for at least 2 hours, or until fully set before slicing.
