Strawberry-Kiwi Tart

Try this strawberry and kiwi tart recipe made with vanilla yogurt and Pillsbury* Refrigerated Pie Crust. ...MORE + LESS -

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

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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.

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.