1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/2 cup chopped walnuts
3oz. box instant vanilla pudding
1 cup half & half
3/4 cup heavy cream
2 teaspoons real vanilla extract
Here is a rough estimate on what I used, but I recommend using your favorites and what ever is in season:
3 peeled and sliced kiwis
15-20 strawberries sliced
2 oz. blackberries
To prepare the crust:
Preheat oven to 350 degrees F.
In medium bowl, mix together butter or margarine, flour and chopped nuts. Press into 10 inch tart pan that has been coated with non-stick cooking spray. I have an 8x12 inch tart pan that I use and there is enough of the mixture to cover the bottom. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely.
While crust is baking in a medium bowl, combine half and half and instant pudding.
Mix with a whisk until pudding is dissolved about 1-2 minutes.
Add heavy cream and vanilla and beat for about 1-2 more minute.
Place in fridge to chill for about 1 hour.
Prep and slice your fruit.
When ready to assemble, spread pastry cream over cooled crust with an offset spatula.
Layer your fruit on top of the pastry cream and serve!