Fruit Tart

red and blue berries in round dish
Yields8 Servings
Ingredients:
 1 cup graham cracker crumbs
 4 tbsp unsalted butter, sliced
 1 tbsp granulated sugar
 2 cups milk
 1 package French Vanilla instant pudding mix
 1 pint fresh blueberries
 1 cup fresh raspberries
Directions:
1

Preheat oven to 350°F.

2

In a food processor, pulse graham cracker crumbs, butter, and sugar until crumbs begin to stick together.

3

Press crumb mixture into bottom and up sides of a 9-inch tart pan with removable bottom.

4

Bake for 10 minutes in preheated oven.

5

Remove from oven and cool completely.

6

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.

7

Once crust is cool, place in freezer for 15 minutes.

8

Remove crust from freezer. Spread pudding evenly over crust. Top with berries. Refrigerate for 30 minutes before slicing. Store in refrigerator.

Ingredients

Ingredients:
 1 cup graham cracker crumbs
 4 tbsp unsalted butter, sliced
 1 tbsp granulated sugar
 2 cups milk
 1 package French Vanilla instant pudding mix
 1 pint fresh blueberries
 1 cup fresh raspberries

Directions

Directions:
1

Preheat oven to 350°F.

2

In a food processor, pulse graham cracker crumbs, butter, and sugar until crumbs begin to stick together.

3

Press crumb mixture into bottom and up sides of a 9-inch tart pan with removable bottom.

4

Bake for 10 minutes in preheated oven.

5

Remove from oven and cool completely.

6

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.

7

Once crust is cool, place in freezer for 15 minutes.

8

Remove crust from freezer. Spread pudding evenly over crust. Top with berries. Refrigerate for 30 minutes before slicing. Store in refrigerator.

Fruit Tart