Almond Berry Tart
Almond Berry Tart looks too good to eat! Refrigerated cookie dough and instant cheesecake pudding make this light tart easy to prepare. Use the freshest berries (or any fruit) you can find at the market. Watch our online video.
1/2 pkgs (about 8 ounces) sugar cookie dough refrigerated
1/2 cup almonds finely ground
- Easy-Add no-color almond extract Add to shopping list no-color almond extract
1 pkg (3.4 ounces) instant cheesecake pudding mix
1 cup cold milk
1/2 cup sour cream
4 cups assorted blackberries, raspberries, blueberries or sliced strawberries
1 tablespoon confectioners' sugar (optional)
Dessert serves about 12.
Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray.
Crumble cookie dough into medium bowl.
Add ground almonds and 1/2 teaspoon almond extract; knead together ingredients until well mixed.
Shape dough into a round disk. Place dough between parchment paper; using rolling pin, roll dough to form an 11-inch round. Remove top piece of parchment.
Carefully invert dough into prepared tart pan; remove remaining parchment. Gently press dough into base and sides of pan.
Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes.
Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely.
In small bowl, whisk cheesecake pudding mix, milk, sour cream and remaining ½ teaspoon of almond extract until smooth.
Spoon pudding mixture into cooled tart crust, spreading evenly. Arrange berries over top of pudding mixture as desired.
Cover and chill at least 1 hour or until ready to serve.
If desired, sprinkle confectioners' sugar over berries before serving.