Two Berry Tart with Chocolate Drizzle
1 small box instant lemon puddin, 4 serving size
1 tbsp. fresh lemon juice
2 cups strawberries, cleaned and sliced
1 cup blueberries, rinsed and drained in a separate bowl
2 tbsp apricot or apple jelly
1/2 cup semisweet chocolate chips
Press pie crust into a 10 inch tart pan and bake according to directions. Can be done 1 day ahead
Mix pudding with milk and lemon juice. Pour into cooled pie crust. Arrange sliced strawberries on tart in a circular pattern, working from outside to inside, overlapping where needed.
Sprinkle blueberries over strawberries. Melt jelly (thin with 1 Tbsp. water if needed) and brush over fruit.
Melt chocolate chips and drizzle over fruit. Serve within 4 hours. refrigerate leftovers. Makes 12 servings.
Last Updated: Wed, Oct 2, 2013