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Strawberry-Kiwi Tart

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  • Prep 20 min
  • Total 1 hr 50 min
  • Servings 8
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Try this strawberry and kiwi tart recipe made with vanilla yogurt and Pillsbury* Refrigerated Pie Crust.
Created Aug 18, 2010
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  • 1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crust, softened as directed on box

  • 2/3 cup (150 mL) creamy vanilla yogurt
  • 1 cup (250 mL) sour cream
  • 1 pkg (4-serving size) vanilla instant pudding and pie filling mix
  • 2 tbsp (25 mL) orange marmalade

  • 1 cup (250 mL) halved strawberries
  • 2 kiwifruit, peeled, thinly sliced
  • 2 tbsp (25 mL) orange marmalade


  • 1
    Heat oven to 400ºF. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2
    In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.
  • 3
    In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.

Expert Tips

  • Tip 1
    Success: Sometimes, pie crust bubbles up when it's baked. If bubbles form, press them down gently with the back of a wooden spoon. Continue baking until the crust is done.

Nutrition Information

No nutrition information available for this recipe
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