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Categories:
almonds sugar filling Creme Fraiche vanilla pudding ground almonds topping fresh raspberry fresh blueberries fresh blackberries powdered sugar
Viewed: 60 - Published at: 2 years agoIngredients
- CRUST
- 1 (15 ounce) pie crusts, softened as directed on pkg
- 1/4 cup slivered almonds
- 1 tablespoon granulated sugar
- FILLING
- 1 cup creme fraiche or 1 cup sour cream
- 1 (4 ounce) container ready-made prepared vanilla pudding
- ground almonds, sprinkling
- TOPPING
- 2/3 cup fresh raspberry
- 2/3 cup fresh blueberries
- 2/3 cup fresh blackberries
- 1 teaspoon powdered sugar
Method
- Heat oven to 450°F.
- Make pie crust as directed on box for One-Crust baked shell using 9"pie plate.
- DO NOT PRICK CRUST.
- In a food processor bowl with metal blade, place almonds and sugar; process with on/off pulses until finely ground.
- Sprinkle almond mixture over pie crust; gently press inches.
- Bake 9-11 minutes or until golden brown.
- If crust puffs in center, flatten gently with back of wooden spoon.
- Cool 20 minutes.
- Meanwhile in medium bowl, stir together creme fraiche or sour cream and vanilla pudding.
- Add sprinkling of ground almonds.
- Top with berries.
- Refrigerate 2 hours or until serving time.
- Just before serving, sprinkle tart with powdered sugar.
- Store covered in refrigerator.
