Happy New Year! If you’re looking to start the new year off on a positive note, try out these New Year Lucky Fruit Tarts that feature some lucky (and healthier!) ingredients.
Some cultures believe eating certain foods as the clock strikes midnight on New Year’s Eve will bring you luck in the new year. These fruit tarts feature four good luck ingredients — oranges, honey, grapes and pomegranate.
Oranges and honey — appearing here in the orange honey curd filling — are said to bring good fortune, wealth and gold.
Grapes — appearing here in the white grape juice jellies — are said to bring luck for each of the 12 months of the new year if you eat 12 grapes as fast as possible as the clock strikes midnight.
Pomegranate seeds — seen here as a garnish — bring luck in fertility, life and abundance.
The balance of bright flavors and varying textures makes these Lucky New Year Fruit Tarts so fun to eat. If you are looking for something fresh and light, these tarts are perfect. I also love that the curd is only sweetened with honey. It has a delicate sweetness that pairs so well with the natural sweetness of the fruits and floral mint garnish.
Another great component of these tarts is the thin layer of white chocolate that prevents the tart shell from getting soggy. From tarts to cheesecakes to pies — a crisp bottom is best.
The tart dough recipe is from the insanely talented Boy Bawarchi. Check out their recipe video and consider subscribing to their helpful YouTube channel.
I hope everyone has a happy (and lucky!) 2022 and celebrates with something sweet! ✨
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Tips:
Keep your tart dough chilled for easier handling. Take the extra few minutes to pop it into the freezer in between rolling and cutting.
One of my TikTok followers said to whack the back of your pomegranate with a wooden spoon to get the seeds to fall out easier and faster. Let me know if you try it!
📖 Recipe
Lucky New Year Fruit Tarts
Ingredients
Tart Dough
- 125 g flour (1 cup)
- 60 g almond flour (½ cup)
- 85 g powdered sugar (⅔ cup)
- 50 g cornstarch (5 tbsp)
- ¼ teaspoon kosher salt
- 1½ teaspoon vanilla extract
- 130 g unsalted butter (10 tbsp) room temperature, cut in ¼ inch cubes
- 1 large egg beaten
- 4 oz white chocolate
White Grape Jellies
- 1 cup white grape juice divided
- 1 tablespoon unflavored gelatin
Orange Honey Curd
- ¼ cup unsalted butter room temperature
- ⅓ cup honey
- 4 egg yolks
- 2 whole eggs
- ⅓ cup orange juice freshly squeezed
- ⅓ cup lemon juice freshly squeezed
- 2 teaspoon orange zest finely grated
- 1 teaspoon lemon zest finely grated
Instructions
Make the dough
- Whisk dry ingredients together in a stand mixer fitted with the paddle attachment.
- Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
- With mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
- Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours. When ready to bake, preheat the oven to 350°F.
- Roll out on a floured surface into a 14-inch circle. If using one 9-inch tart pan, transfer to the tart pan and trim edges. If using 3 ⅜ inch tart rings, use them as cutters to cut out six circles, then use scraps to cut long strips for the sides of the tart rings.
- You may need to pop the dough in the freezer throughout this process so it is easier to work with.
- Prick tart base with fork. Place parchment circles on top of tarts and fill with pie weights. Chill dough in freezer for at least 20 minutes before baking.
- Bake for 15 minutes. This dough will not take on a lot of color. Remove weights and parchment and return to oven if the middles are still not done.
- Let cool completely. Melt white chocolate and brush tart bottoms. This will prevent soggy bottoms. Chill until chocolate is set.
Make the white grape jellies
- Pour ½ cup white grape juice in heatproof bowl. Sprinkle unflavored gelatin over the juice and let sit for a few minutes to bloom. Heat remaining ½ cup juice to simmering. Remove from heat and pour over the gelatin mixture. Whisk until all of the gelatin is dissolved.
- Pour into silicone molds and place in the refrigerator to set for at least two hours.
Make the curd
- In a heatproof bowl, combine the butter and honey.
- Beat in the egg yolks and whole eggs. Add the orange juice and lemon juice, followed by the orange zest and lemon zest.
- Place the bowl over a bain-marie (a saucepan with water in the bottom that does not touch the bowl when the bowl is placed on top). Cook, stirring constantly, until the mixture thickens and reaches 170°F on an instant read thermometer. Remove from heat and cool completely in the refrigerator.
Assemble the tarts
- Pipe orange honey curd into tart shells. Smooth and level with offset spatula. Place three white grape jellies on top of smoothed curd. Fill remaining space with pomegranate seeds. Garnish with mint.
- Tarts will keep for 3-4 days in the refrigerator.
