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Berry Tart







This is a tangent from an Almond Berry Tart recipe I found on the web a while back. I didn’t have a large tart pan so I made bite-sized tarts with my mini muffin pan. This recipe is really simple and you’re getting your daily dose of antibiotics as well!


  • 1/2 pkgs (about 8 ounces) sugar cookie dough refrigerated
  • 1/2 cup almonds finely ground
  • 1 pkg (3.4 ounces) instant cheesecake pudding mix
  • 1 cup cold milk
  • 1/2 cup sour cream
  • 4 cups assorted blackberries, raspberries, blueberries or sliced strawberries
  • 1 tablespoon confectioners’ sugar (optional)
    (Dessert serves about 12.)


  1. Preheat oven to 350ºF. Spray 9-inch tart pan with vegetable pan spray.
  2. Crumble cookie dough into medium bowl.
  3. Shape dough into a round disk. It’s easier if you shape it as you put it into the tray.
  4. Gently press dough into base and sides of pan.
  5. Bake 12-15 minutes or until golden brown. Remove pan from oven to cooling rack; cool 5-10 minutes. (Before browning, I used a spoon to flatten the crust to the side of the tray to keep it’s form)
  6. Carefully loosen edges of crust from pan; remove crust with base from rim of pan and cool completely. (Easier if you use a fork!)
  7. In small bowl, whisk cheesecake pudding mix, milk, sour cream and remaining ½ teaspoon of almond extract until smooth.
  8. Spoon pudding mixture into cooled tart crust, spreading evenly. Arrange berries over top of pudding mixture as desired.
  9. Cover and chill at least 1 hour or until ready to serve.
  10. If desired, sprinkle confectioners’ sugar over berries before serving.

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