I must confess I have a bit of a sweet tooth. I am not a candy addict craving chocolate squares or gumdrops. I prefer the kind of desserts that don’t come in wrappers, the ones that are made with care you can almost taste. Bring me your pastries, pies, and cakes!

With the warmer weather upon us I have been hankering for something light yet sweet, fruity but still decadent. When I saw berries and kiwis on sale at the market, and I knew……….. Time for a tart.

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Fresh Fruit Tart

Fresh fruit on a vanilla cream with a secret layer of chocolate makes this light and refreshing dessert.

Course Dessert

Cuisine French

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 8

Ingredients

• 1 Basic pie crust
• ¼ cup dark chocolate chips
• 1 package vanilla pudding
• Berries of your choice
• 2 Tablespoons apricot jam
• 1 teaspoon water

Instructions

• Heat oven to 450 degrees
• Roll out pie crust and place in a tart pan. Prick the bottom with a fork.
• Bake for about 10 minutes or until lightly browned.
• Spread chocolate chips over bottom of shell and return to oven for 2 minutes. Using the back of a spoon spread melted chocolate to even cover. Allow to cool completely
• Make package of pudding according to directions. Reduce the amount of milk by 2 Tablespoon so pudding will be thick. Pour into shell and allow to set.
• Arrange fruit on top of the tart.
• Heat jam and water in a small bowl in the micro and drizzle over fruit.
• Place in the fridge for several hours to completely chill before serving.

Notes

I like to use my Basic Pie Crust but you could certainly use a packaged pie shell.

Then its time for the fun. Arrange your fruits and berries however you desire. I heat two tablespoons of apricot preserves with one tablespoon of water to create a glaze. Drizzle the glaze carefully over the fruit with a teaspoon. The glaze helps hold the fruit in place and also creates a nice shine. Allow to cool and lightly cover with plastic wrap before refrigerating. This dessert is best served the same day it is made.