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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 8 |
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A fantastic way to impress guests or family with this dessert. Originally on Pillsbury site. Ingredients:
1 (15 ounce) pie crusts, softened as directed on pkg |
1/4 cup slivered almonds |
1 tablespoon granulated sugar |
1 cup creme fraiche or 1 cup sour cream |
1 (4 ounce) container ready-made prepared vanilla pudding |
ground almonds, sprinkling |
2/3 cup fresh raspberry |
2/3 cup fresh blueberries |
2/3 cup fresh blackberries |
1 teaspoon powdered sugar |
Directions:
1. Heat oven to 450ºF.
2. Make pie crust as directed on box for One-Crust baked shell using 9 pie plate.
3. DO NOT PRICK CRUST.
4. In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
5. Sprinkle almond mixture over pie crust; gently press inches.
6. Bake 9-11 minutes or until golden brown.
7. If crust puffs in center, flatten gently with back of wooden spoon.
8. Cool 20 minutes.
9. Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
10. Add sprinkling of ground almonds.
11. Top with berries.
12. Refrigerate 2 hours or until serving time.
13. Just before serving, sprinkle tart with powdered sugar.
14. Store covered in refrigerator.
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