Two Berry Tart with Chocolate Drizzle

Lynnda Cloutier


Garnish this luscious dessert with mint or strawberry leaves. For an easy even drizzle, put the melted chocolate in a plastic bag and snip the tip. Squeeze chocolate in lines across top of tart. Costco, I think

★★★★★ 1 vote


1 ready to use pie crust
1 small box instant lemon puddin, 4 serving size
1 3/4 cup milk
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


1Press pie crust into a 10 inch tart pan and bake according to directions. Can be done 1 day ahead
2Mix 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.
3Sprinkle blueberries over strawberries. Melt jelly (thin with 1 Tbsp. water if needed) and brush over fruit.
4Melt chocolate chips and drizzle over fruit. Serve within 4 hours. refrigerate leftovers. Makes 12 servings.

About Two Berry Tart with Chocolate Drizzle

Course/Dish: Cakes, Fruit Desserts