Fruit Tart
AuthorMelissa Harvey
Preheat oven to 350°F.
In a food processor, pulse graham cracker crumbs, butter, and sugar until crumbs begin to stick together.
Press crumb mixture into bottom and up sides of a 9-inch tart pan with removable bottom.
Bake for 10 minutes in preheated oven.
Remove from oven and cool completely.
While crust is baking, combine pudding mix and milk in a large bowl. Whisk for 2 minutes or until pudding begins to thicken. Cover bowl and refrigerate for 30 minutes.
Once crust is cool, place in freezer for 15 minutes.
Remove crust from freezer. Spread pudding evenly over crust. Top with berries. Refrigerate for 30 minutes before slicing. Store in refrigerator.
Ingredients
Directions
Preheat oven to 350°F.
In a food processor, pulse graham cracker crumbs, butter, and sugar until crumbs begin to stick together.
Press crumb mixture into bottom and up sides of a 9-inch tart pan with removable bottom.
Bake for 10 minutes in preheated oven.
Remove from oven and cool completely.
While crust is baking, combine pudding mix and milk in a large bowl. Whisk for 2 minutes or until pudding begins to thicken. Cover bowl and refrigerate for 30 minutes.
Once crust is cool, place in freezer for 15 minutes.
Remove crust from freezer. Spread pudding evenly over crust. Top with berries. Refrigerate for 30 minutes before slicing. Store in refrigerator.