assorted berries of your choice I used blackberries, raspberries, blueberries and strawberries
1 teaspoonlemon zest
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.
Tart needs to firm up and chill 8 hours or overnight in the fridge.