Best Fresh Berry Pudding Tart Recipes
PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST
Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.
Provided by Dave Lieberman
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
- Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
- Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
- Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.
FRESH BERRY PUDDING TART
This is a family favorite and a great summer dessert! No one will guess how easy it is! Use whatever berries you like or have on hand.
Provided by Tess Geer
Categories Other Desserts
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375. Combine graham cracker crumbs, butter and sugar in a bowl. Press into the bottom of a glass tart pan.
- 2. Bake crust for 8-10 minutes until crust begins to brown. Remove from oven, set aside and allow to cool completely.
- 3. Add milk, vanilla and pudding mix to mixing bowl and mix at medium high speed for two minutes until completely blended. Spread evenly over cooled crust. Place in refrigerator for four hours to set.
- 4. Just before serving, top with mixed berries of your choice. Serve immediately.
FRESH FRUIT TART
Serve up refreshing fresh fruit on a sweet and easy cookie base made from Betty Crocker® cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 12-inch pizza pan or bottom only of 13x9-inch pan.
- In large bowl, mix cake mix, butter and egg with spoon until crumbly. Press in bottom of pan.
- Bake 12 to 18 minutes or until set. Cool completely, about 30 minutes.
- In medium bowl, beat yogurt and dry pudding mix with electric mixer on medium speed until blended. Spoon over baked layer. Smooth surface with rubber spatula. Arrange fruit on yogurt mixture.
- Heat preserves over medium heat until melted; brush over fruit. Mound raspberries in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 52 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 32 g, TransFat 0 g
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