Strawberry-Kiwi Tart

Just three easy steps, and you'll be ready to serve a tantalizing tart, thanks to refrigerated pie crust.
tart

Just three easy steps, and you'll be ready to serve a tantalizing tart, thanks to refrigerated pie crust.

12
Servings
10
Calories Per Serving
Deliver Ingredients

Ingredients

Crust

  • 1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 2/3 Cups Yoplait 99% Fat Free creamy vanilla yogurt (from 2-lb container)
  • 1 container (8 oz) reduced-fat sour cream
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 2 Tablespoons orange marmalade

Topping

  • 1 Cup halved fresh strawberries
  • 2 kiwifruit, peeled, thinly sliced
  • 2 Tablespoons orange marmalade

Directions

Crust

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

Filling

In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling.

Topping

In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart.

Nutritional Facts

Sugar
2g
2%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
44µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
69µg
77%
Calcium, Ca
31mg
3%
Choline, total
2mg
0%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Phosphorus, P
11mg
2%
Sodium, Na
48mg
3%
Water
27g
1%

Strawberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Strawberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.