Easy Berry Fruit Tart - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A luscious and impressive dessert gets a head start from unroll-and-fill refrigerated pie crust.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 1/4 cup slivered almonds
- 1 tablespoon granulated sugar
Instructions
- Heat oven to 450 °F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.
- In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.
- Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.
- Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.
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