Name: 10 Minute Fruit Tart
Prep time: 10 min
Total time: 10 min
Ingredients: 1 box vanilla or lemon flavor instant pudding mix; 1 orange, zested; 1/2 cup seedless raspberry or blackberry preserves; 1 prepared graham cracker crust, found on baking aisle; 1/2 pint raspberries; 1/2 pint blackberries or blueberries, your preference; 6 large strawberries, sliced; 2 tablespoons chopped fresh mint, optional

10 Minute Fruit Tart

vanilla

orange, zested

raspberry

graham

raspberries

blackberries

strawberries,

mint,

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

<span>You have to REFRIGERATE the pudding once it's in the pie shell for 3-4 hours FIRST, so the pudding can set. THEN put the fruit on and serve. Therefore, it's NOT a 10 minute fruit tart. If you don't refrigerate it, it will be a mess that will fall apart. I've made this twice - once with sugar free gelatin and preserves  They both came out fine .</span>

I found this recipe and followed it except for the filling.. and I recommend this way over Rachel's.. (sorry Rachel)....  one 8 oz block of cream cheese and lemon curd.  mix with hand mixer and spread over preserves... Oh, and don't go light on the preserves.  It was a favorite with everyone.  I used blackberry preserves.  i topped it with the berries as Rachel recommends and the mint added a nice elegance.  It was a huge hit!  <br />

The taste was good.  The fruit should be cleaned well in advance so that it is completely dry when placed on pudding.  The pudding was well set, I arranged the fruit and chilled for an hour.  When I went to serve it the tart was soup.

Tasty, yes. Brought it to a 4th of July party and was so disappointed in serving it.  I made the pudding according to the pkg, let it set up in the refrigerator for 3 hrs then topped it with fruit.  It was sloppy to serve. Never again. 

Very easy to prepare.  Since I'm not a fan of orange with vanilla, I left out the orange and chose to not use the mint since it seemed out of place.  I think next time though I might come up with a glaze to put on the fruit.

This recipe is very good but it did fall apart and looked pretty awful once we cut into it.  I will make it again though only next time I will take the suggestion of using only 1-3/4 cups of milk with the pudding.  I also think I will mix in a little whipped topping and then let it set up before putting fruit on top.  I did use the orange zest and it gives it a delicious kick.  Everyone loved it! 

I was looking for a quick dessert recipe to make to take to a 4th of July BBQ and found it here. This is a fantastically quick recipe. It literally takes about 10 minutes to make after beautifully arranging the fruit on top (Hence the name. I added a tsp of vanilla to the pudding to make it taste more home made, didn't have an orange so left out the zest and it was still Fabulous! Please don't give this recipe a bad review as one is to read/follow the packaging which states for a pie to add 1 3/4 cups of milk rather than the 2 cups.The packaging furthermore states that it must be refrigerated at least an hour to set. Which is why Rachael didn't bother to state anything further as in the ingredients it only states 1 box of instant pudding. This is a 5 star recipe because it's quick to make and even quicker to eat. Delicious!!!! There was nothing left of it at the BBQ.

Rachael Ray has a bad habit of leaving 'the little things' out of her recipes.  Don't get me wrong.  This is a good recipe - simple.  However, you have to REFRIGERATE the pudding once it's in the pie shell for 3-4 hours FIRST, so the pudding can set.  THEN put the fruit on and serve.  Therefore, it's NOT a 10 minute fruit tart.  If you don't refrigerate it, it will be a mess that will fall apart.  I've made this twice - once with sugar free gelatin and preserves (diabetic hubby and once without (too bad for him!  They both came out fine since they were refrigerated.  3 stars for leaving that VERY important step out of the recipe.

It does take 10 minutes, and the orange zest really improves the pudding mix.  However, I wouldn't describe the finished result as a tart.  It's more like pudding with berries and crust in it.  If I were to do this again, I wouldn't bother with the crust.  I'd make the pudding, put it in dishes, and serve the fruit on top.

https://www.foodnetwork.com/videos/fake-off-fresh-fruit-tart-0203581

Rachael Ray creates a no-bake fresh fruit tart that explodes with flavor.

10 Minute Fruit Tart

Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Cost: $4.81 /serving

Author : Rachael Ray : Food Network

Ingredients

Instructions

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