Fruit & Custard Summer Tart

Arranging the fruit on top of this tart makes for a beautiful presentation. You can serve it semi-frozen as a cool, tasty dessert at a summer potluck! Make sure to use cook-type (not instant) pudding mix for the filling.

Prep Time

60 minutes

Cook Time

45 minutes


1 Pie


1 cup pecans
1 cup almonds
4 medjool dates (pits removed)
2 tablespoons butter, unsalted
  salt (pinch)
1 package pudding, vanilla (3oz package, NOT instant)
1 egg yolk
4 ounces cream cheese
1 tablespoon maple syrup
  lemon zest (optional)
  blueberries (assorted fruit (strawberries, kiwi, mango, raspberries), sliced)


For the crust:

Lightly toast pecans and almonds in a dry skillet over medium heat until fragrant. Add the nuts to a food processor with the dates, butter, and salt and blend until all the ingredients are incorporated together evenly and the nuts are broken down. The mixture won’t be perfectly smooth, but you want the nut pieces to be uniform. Press the mixture into a springform tart pan or pie pan, taking care to make sure to cover the bottom and sides of the pan with no holes. Press firmly into place and refrigerate until ready to use in your favorite recipe.

For the filling:

Cook vanilla pudding according to package instructions, adding 1 egg yolk to the process for a thicker custard. Chill in fridge to thicken. When chilled, add cream cheese, maple syrup, and lemon zest, if using, and mix vigorously until smooth. 

To assemble:

Pour mixture into the crust and spread evenly. If the filling is not very firm, set in freezer for 30 minutes to 1 hour. When set and firm, assemble sliced fruit on top and serve immediately.