Fresh Fruit Tart

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 tart shell (see note 1)
• 2 -3 cups vanilla pudding (made from a box of instant pudding with whole milk or half and half add 1-2 tsp vanilla extract. see)
• 1 cup whipped cream (the real thing made with vanilla and sugar. if using on top whip up a full batch now. no topping, wh)
• 3 -4 cups fresh fruit
• 1/3 cup jelly (see note 3) or 1/3 cup jam (see note 3)
• 2 tablespoons chambord raspberry liquor (or other liqueur (see note 3) or 2 tablespoons framboise liqueur (or other liqueur (see note 3)
• whipped cream, for the top

Recipe

• 1 have prepared one baked tart shell,see note 1.
• 2 mix your pudding, cover and chill while you whip the cream.
• 3 fold about 1 cup of whipped cream into the pudding to lighten it then spread in your tart shell.
• 4 place your fruits of choice in a single layer of concentric circles on top of the filling, make it pretty: ).
• 5 melt 4-6 tbls of jam with 1-2 tbls. of a complimentary liquor, cool slightly and drizzle over the fruit.
• 6 if you'd like serve, each slice with a dollop of fresh whipped cream.
• 7 note 1: i like to use pecan crust, any other short bread or nut crust will do; avoid graham cracker crust as it won't compliment the flavors as well or be as sturdy as you want it to be.
• 8 note 2: use the small box for an 8 or 9-inch crust and the big one for a 10-12-inch crust, you might have some left over.
• 9 note 3: good jam choices raspberry, apple, peach or apricot jam, liqueur choices - chambord or framboise, kirsh, or fruit schnapps, like peach - use your culinary imagination.
• 10 note 4- if your crust cracks you can melt down some semi-sweet or dark chocolate with a little shortening or butter and spread a thin layer on the bottom of the crust to prevent cream leaks, this is good even when it doesn't crack, especially with bananas strawberrie and raspberries.