Mini Fruit Tart Recipe

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1 box frozen mini phyllo pastry shells (total of 15 shells)

1 (3.4-ounce) box lemon or vanilla instant pudding

2 cups milk (or 1 cup plant-based milk)

1 small carton strawberries, sliced

2 to 3 kiwis, peeled and chopped

1 small carton raspberries

1 small carton blueberries

Optional: Lemon zest, for topping

Take the frozen pastry shells out of the freezer to thaw for about 10 minutes.
Meanwhile, combine the pudding mix and milk in a medium bowl and blend with a hand mixer or whisk by hand for 2 minutes. Set aside for 5 minutes to set.
Lay out the thawed shells on a work surface and spoon about 2 teaspoons of pudding into each one.
Top each filled shell with fruit and optional lemon zest.
Serve immediately or keep in the refrigerator until ready to serve.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎊Party

Season☀️Summer

DifficultyEasy ⏰ 30m