So I saw this picture on pinterest, and thought “we can do that” (which by the way, I think about almost everything I see on Pinterest) but the difference is we actually tried this one…. The boys were away all week at camp, and we thought they needed a special dessert to come home to.
We bought a plain shell from the grocery store, as well as some raspberries, strawberries, kiwi, chocolate chips, and vanilla pudding. I think you are supposed to use custard, but I couldn’t find it ready-made in the grocery store, and didn’t want to have to buy and make it from the powder, or scratch… So I thought vanilla pudding would work just as well!
So, we cracked open two pudding cups and spread them around.
Then we peeled and sliced some kiwi, and placed them nicely around the edge. It took two kiwis.
Then we cut up strawberries and tried to place them so the skin was facing out.
And we thought some raspberries would be yummy too, so we scattered them around.
And we filled in the middle with strawberries.Then added chocolate chips for the seeds.
The boys couldn’t tell that it was supposed to be a watermelon, but they were impressed anyways…I think it was easier to see the watermelon resemblance when it was sliced.
And the most important thing was that it was yummy!
Btw, I am just about finished the diningroom. Have also just redecorated Dylan’s room- working on a sports theme! Can’t wait to show you pics!
If you have read my blog before, you know that I am all about things being easy! Maybe 5 minutes is a bit of an exaggeration, because I didn’t include cooking time, but these butter tarts are really easy to make, they literally take five minutes to prepare. Especially when you buy the pre made frozen pie shells…. Trust me, people are just as impressed with homemade butter tarts even when you didn’t make the shell from scratch. And, sshhhh, you don’t need to tell everyone how easy they are!
All you need to do, is melt 1/3 cup of butter in the microwave, then mix in 1/3 cup brown sugar, and 1/2 cup corn syrup, 1 egg, plus 1 tsp vanilla.
As you can see, I was lucky enough to have help today. Which was helpful because the hardest part about this recipe us that you need to mix this really well. Mix it until it starts to turn a lighter colour. You can see the difference in the pictures below:
Then pour it into the pie shells. If I can give a bit of advice here, I would tell you not to over fill them, they bubble up and will overflow if they are filled too much.
We watched them closely, just in case…
So, I think you can see in the second picture how they have bubbled up. Here is how they looked right out of the oven, and after they have cooled a little. I actually had to double the recipe above to make enough to fill all of the shells.
They were delicious. You could also add raisins, although I would get complaints around my house if I did. No one in my family is a fan of raisins in baking, we’re more of a chocolate chip kind of family. But, I read online that if you do add raisins, you can soak them in boiling water for about 5 minutes before mixing them in. This allows them to plump up and soak up some of the water.
I have a few extra pie shells in the freezer now, that I am going to keep on hand for the next time I need something to make quickly. These are definitely on my make again list!
P.S. I don’t normally give glimpses into future posts (because sometimes my plans are a whole more ambitious than my reality…. If only I didn’t have a darn job!) but… I just bought stuff to tap our maple trees to collect sap for maple syrup! I am so excited! Keep posted, I am just doing some research to find out if I need to wait a few weeks… Anyone made maple syrup before? Any advice?