First, we prepared the crust: in a stand mixer, we combined 1/2 cup Earth Balance butter, 1/3 cup powdered sugar, 1 and 1/4 cups flour, and 1/4 teaspoon salt Beat for about 2 minutes; the dough should be starting to clump.
Divide the dough evenly among the 4 tartlet pans – about 1/2 cup per pan – and pat with your fingers to press the dough into the bottom and up the sides of the pans. Travis preferred watching me do this step. Our dough was quite crumbly, and I think we needed just a touch more butter.
Use a fork to prick the bottom of each crust 8 times. Good counting practice! Place on a baking sheet and bake at 350 degrees F for 18 minutes. Let cool.
Meanwhile, we made the filling: in a stand mixer, combine 1/2 cup softened non-dariy cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla. Beat until combined.
Spoon the filling evenly into the cooled crusts, and spread to the edges with a spatula.
To prepare our fruit topping, we sliced 4 strawberries, cut 1/2 cup green grapes in half, cut canned pineapple rings into pieces, drained a can of mandarin oranges, andd measured out a 1/4 cup of blueberries. Travis loved helping rinse all the fruits!
We lined these up in a rainbow row – and needed to taste some fruit, of course.
The recipe instructions suggested several ways to top our tartlets. First, we made a classic rainbow, of course.
The second version featured a pattern shape, sort of like a star.
For the third we made a glaze: microwave 2 tablespoons jelly with 1 tablespoon water for 30 seconds, and brush over the tart.
For the final tart, we stacked the fruit up to add height to it.
They looked so pretty all together!
As we dined, we colored in the Rainbow Challenge card that came with this month’s kit – how many days will it take Travis to fill in his rainbow?
Thanks to this dessert, he already had one mark for every color.
Update: It took about 11 days for Travis to fill in his full rainbow – quite a proud accomplishment!