Make an easy, creamy fruit tart with vanilla pudding and mascarpone then top it with berries and impress all the people!
Course Dessert
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Chill 8 hourshours
Total Time 8 hourshours35 minutesminutes
Servings 8people
Calories 213kcal
Author Rachel Ballard
Ingredients
1refrigerated pie crust
13.4 ounceinstant vanilla pudding mix
2cupscold milk
4 ouncesmascarpone cheese
1/4cup powdered sugar
berries of your choiceoptional
lemon zestoptional
Instructions
Preheat the oven to 400. Press the pie crust into the tart pan, making sure it's tucked well in to all the corners and against the edge of the pan.
Lay a large sheet of aluminum foil or parchment paper over the surface of the piece crust and fill the center with dried beans, rice or pie weights.
Bake until the edges of the pie crust are just golden--about 18-25 minutes. Remove from the oven and lift out the foil with the dried beans/rice/weights inside and set aside. Be careful they're hot! Set the crust aside and allow it to cool slightly while you make the filling.
In a medium bowl, add the pudding mix, milk, mascarpone, and powdered sugar. Beat with a hand mixer or with a spoon until the pudding is starting to set and all the ingredients are incorporated. About 5 minutes. Pour the filling (as much as will fit) into the crust within about 1/4" of the top of the crust.
Cover the pudding by laying a piece of plastic wrap directly on the pudding to keep it from forming a skin.Refrigerate 8 hours or overnight. Once the tart is chilled, add the berries by piling them on one side of the tart. Sprinkle with the lemon zest, slice and serve.