Easy fruit tart with berries and mascarpone

Easy enough for a weeknight but still impressive enough to show off, you'll be amazed how just a few simple ingredients come together (and yay for grocery store shortcuts!).

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 213kcal

Author: Tornadough Alli

Ingredients

1 refrigerated pie crust
1 3.4 ounce package instant vanilla pudding
2 cups cold milk
4 ounces mascarpone cheese (about 1/2 cup)
1/4 cup powdered sugar
assorted berries of your choice I used blackberries, raspberries, blueberries and strawberries
1 teaspoon lemon zest

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.

Notes

Tart needs to firm up and chill 8 hours or overnight in the fridge.

Nutrition