I spied these Berry Pudding Tarts over at Gluten Free Canteen when Lisa shared them for Mother’s Day. But these simply made, adorable mini pies are too good—in every way—to only enjoy once a year. A ready-made gluten-free pudding mixed with your berries of choice is your tart filling. (Use fresh fruit during the summer and frozen fruit off season.) Then top with other flourishes, like a dollop of whipped cream and chocolate curls, if you like. As Lisa says, in the end, you have “a fancy schmancy dessert … that takes no time at all to prepare”!
Lisa is the author of Gluten-Free Canteen’s Book of Nosh: Baking for Jewish Holidays and More. Her next cookbook, Nosh on This: Jewish Baking from a Jewish-American Kitchen, comes out in September 2013.
Get Lisa’s Berry Pudding Tarts recipe over at Gluten-Free Canteen.