Fruit baskets and pistachio pudding

I made these fruit cups with pistachio pudding for several birthdays and small gatherings at home. It's the kind of dessert you can prepare a day in advance, and when guests arrive, you just assemble and serve. What I appreciate the most is that you can adapt them based on the fruits you have or what's in season.

Quick Info

Total Time: 1 hour + cooling
Servings: 12 cups (depends on the size of the molds)
Difficulty: medium

Ingredients

For the cups:
- 200 g cold butter (82% fat)
- 200 g sugar
- 350 g all-purpose flour
- 1 medium egg
- 1 pinch of salt

Filling:
- 1 packet of pistachio pudding (usually 40 g)
- 400 ml milk for the pudding (or as instructed on the packet)
- 2 tablespoons sugar for the pudding (optional, to taste)
- 1 kiwi
- 400 g canned peaches (just the drained fruit, keep the syrup separately)
- 1 packet of clear gelatin (usually 10 g)
- 100 ml syrup from the canned fruit (for the gelatin, add water if needed)

Instructions

1. Place the cold, cubed butter in a large bowl along with the flour, sugar, egg, and salt. Quickly knead by hand or with a mixer just until a homogeneous dough forms. Do not overwork it like bread dough. If the butter starts to soften, refrigerate it for a few minutes.

2. Wrap the dough in plastic wrap and refrigerate for at least 3 hours. The longer you let it rest, the more tender the cups will be. Ideally, make it the night before.

3. Divide the dough in half for easier handling. Sprinkle flour on the counter and roll out a sheet about 3-4 mm thick. Cut out circles with a glass or a cutter about 7-8 cm in diameter.

4. Place the dough circles in small tart (or muffin) molds greased with a little butter, pressing them gently against the edges and bottom. Prick the bottom with a fork to prevent puffing during baking.

5. Put the molds in a preheated oven at 170°C (low to medium heat). Bake for 20-25 minutes, until the edges turn golden. Do not let them burn, but also don't leave them too pale.

6. Remove the cups from the molds immediately while they are warm and place them on a wire rack to cool completely.

7. Prepare the pudding according to the instructions on the package. If you want it less sweet, use less sugar. Mix well to avoid lumps and cover with plastic wrap to prevent a skin from forming while it cools.

8. Cut the fruits: peeled kiwi, diced, and thinly sliced or cubed peaches from the can, according to preference. Let them drain on a paper towel.

9. Prepare the gelatin: place the powder in a bowl, pour in the syrup from the canned fruit (approx. 100 ml), and add water to reach 250 ml, following the instructions on the package. Dissolve in a double boiler or microwave without boiling.

10. While the pudding is still slightly warm, fill each cup with 1-2 teaspoons, almost to the edge, but do not overfill.

11. Top with pieces of kiwi and peaches, arranged as evenly as possible, without overloading.

12. With a teaspoon, drizzle a little warm gelatin over the fruit. Let it flow gently, just enough to cover the fruit, not to fill the entire cup.

13. Chill the cups for 1-2 hours until the gelatin has completely set. They can be stored in the refrigerator until the next day.

Why I make this recipe often

It's easy to share, great for events or short visits. If you have the cups baked, the filling part goes quickly. It's a refreshing dessert that isn't heavy and appeals to those who don't want overly sweet treats. You can use any type of fruit you have on hand.

Tips and Variations

Tips:
- If the dough tears when placing it in the mold, you can easily "patch" it with your fingers; it doesn't have to be perfect.
- If you have silicone molds, the cups come out easier.
- Don't overfill with pudding, or it will spill when cut or bitten into.
- For the gelatin, make sure it’s not too hot when pouring over the fruit, so it doesn’t soften the pudding.

Substitutions:
- Butter can be replaced with margarine, but the texture will be different.
- You can use vanilla, chocolate, or caramel pudding if you can't find pistachio.
- It also works with pears, strawberries, or canned pineapple, not just peaches and kiwi.

Variations:
- For a more rustic look, you can sprinkle almond flakes over the fruit.
- If you don't want to use gelatin, you can skip that part. The cups will keep in the fridge, and the fruit will remain fresh for 2-3 hours.
- For kids, you can use mini cups and sugar-free pudding.

Serving Ideas:
- They are perfect for a sweet buffet, picnic, or birthday party.
- You can make them a day in advance and decorate just before serving with fresh fruit.
- For a more festive presentation, sprinkle a little powdered sugar on top once the gelatin has set.

Frequently Asked Questions

Can the cups be made in advance?
Yes, the dough and baked cups can be stored in a sealed container in the fridge for up to 5 days. Fill them with pudding and fruit just before serving.

If I don't have mini-tart molds, can I use something else?
You can use metal or silicone muffin molds. They also work in mini muffin trays; just adjust the diameter of the cut circles.

What should I do if the dough doesn’t come together?
If the dough seems too dry, add a tablespoon of cold water. If it’s too soft, sprinkle in a little more flour and chill it.

Can the cups be frozen?
Baked cups (without filling) can be frozen for up to 2 months, then thawed at room temperature.

Nutritional Values

One serving has approximately 250-300 kcal, consisting of:
- 14 g fat (mostly from butter)
- 30 g carbohydrates (from flour, sugar, pudding, fruit)
- 3-4 g protein
Sugar may vary depending on the canned fruit used and how much sugar you add to the pudding.

Storage and Reheating

Empty cups store well in a sealed container in the fridge for up to 5 days. Filled with pudding and fruit, they last in the fridge for 24 hours without losing texture. I do not recommend reheating them; they should be served directly from the fridge. If there are leftovers, filled cups can be consumed within 1-2 days, but the base will soften slightly from the pudding and fruit.

 Ingredients: 1 pistachio pudding, 1 kiwi, 400 g peach compote, 1 packet of clear gelatin. For the baskets: 200 g butter, 200 g sugar, 350 g flour, 1 egg, 1 pinch of salt.

 Tags:  fruit baskets