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1
Have prepared one baked tart shell,see Note 1.
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2
Mix your pudding, cover and chill while you whip the cream.
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3
Fold about 1 cup of whipped cream into the pudding to lighten it then spread in your tart shell.
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4
Place your fruits of choice in a single layer of concentric circles on top of the filling, make it pretty: ).
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5
Melt 4-6 Tbls of jam with 1-2 Tbls.
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6
of a complimentary liquor, cool slightly and drizzle over the fruit.
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7
If you'd like serve, each slice with a dollop of fresh whipped cream.
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8
Note 1: I like to use Recipe #272116, any other short bread or nut crust will do; avoid graham cracker crust as it won't compliment the flavors as well or be as sturdy as you want it to be.
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9
Note 2: Use the small box for an 8 or 9-inch crust and the big one for a 10-12-inch crust, you might have some left over.
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10
Note 3: Good jam choices raspberry, apple, peach or apricot jam, liqueur choices - chambord or framboise, kirsh, or fruit schnapps, like peach - use your culinary imagination.
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Note 4- If your crust cracks you can melt down some semi-sweet or dark chocolate with a little shortening or butter and spread a thin layer on the bottom of the crust to prevent cream leaks, this is good even when it doesn't crack, especially with bananas strawberrie and raspberries.
