INGREDIENTS

Yields  6

1 pillsbury refrigerated pie crusts or 16 prepared tart shells
FILLING
1 1/2 cups vanilla yogurt
8 ounces sour cream
1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix, 4 serving size
2 tablespoons apricot jam or 2 tablespoons preserves
TOPPING
1 cup halved fresh strawberries
2 kiwi, peeled, thinly sliced
2 tablespoons apricot jam or 2 tablespoons preserves

Directions for the Strawberry Kiwi Tart/Tartlets 

1
Heat oven to 450. Prepare pie crust as instructed on box. Cool completely before filling.
2
In medium bowl. mix all of filling ingredients with a wire whisk until well blended. Pour into cooled pie shell or tartlet shells. Arrange strawberries and kiwi on filling.
3
In a small bowl, heat other jelly in the microwave for 5 to 10 seconds. Brush over the fruit. Refrigerate at least 1 hour before serving. Store in the refrigerator.
4
Cooking time is cooling time.

BACK TO STRAWBERRY CAKES

Print the recipe