1
box (4-serving size) white chocolate instant pudding and pie filling mix
1
cup milk
1/2
teaspoon almond extract, if desired
Topping
1
cup sliced fresh strawberries
1/2
cup fresh blueberries
1/2
cup fresh raspberries
3
tablespoons orange marmalade
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Steps
1
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely.
2
In medium bowl, mix filling ingredients with whisk until well blended. Pour into cooled baked shell. Refrigerate about 1 hour or until set.
3
Top with berries. In small microwavable bowl, microwave marmalade uncovered on High about 10 seconds or until melted. Brush over berries.
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If one of the berries called for is not available, substitute more of another berry called for in the recipe.
Make the tart up to a day ahead and top with the fresh berries up to an hour before serving.
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