This summer tart is perfect for dessert, brunch, and even festive enough for the Fourth of July. Our Berry Cherry Tart is lighter than other cheesecake pastries but equally delicious.
Ingredients
- 1 frozen pastry puff thawed
- 1 cup non-fat vanilla yogurt
- 3 tablespoon s Cheesecake flavored instant pudding mix
- 3/4 cup fresh blueberries
- 3/4 cup fresh cherries pitted and halved
Servings: 2x2 servings
Units:
Instructions
- Remove pastry puff from freezer, let thaw for 15-20 minutes. Preheat oven to 400 degrees F.
- Prepare a baking sheet with parchment paper and unfold pastry puff on the baking sheet.
- Using a sharp knife, score a 1 ½ inch border around the edge of the pastry sheet. Do not cut all the way through. Prick the center of the sheet thoroughly using a fork.
- Bake in the oven for 10-12 minutes until golden. The pastry will puff in the oven, remove, and let cool. Carefully press down the center of the puff sheet that is puffed with your fingers.
- In a medium bowl, mix together yogurt and 3 Tbsp of the instant pudding mix.
- Pour pudding mixture in the center of cooled pastry, spreading evenly.
- Top with fresh blueberries and cherries.
- Serve immediately, or store in the refrigerator covered for 1 day to minimize soggy crust.
Recipe Notes
