My mom loves blueberry muffins. If she had to choose between a blueberry muffin and a rich, decadent chocolate creation, it would be no contest in favor of the berries. In fact, the only thing she might pick over a blueberry muffin is a date with George Clooney.
Naturally, that means we made blueberry muffins any time it was a special day for her. And that goes double for Mother’s Day. If it was Mother’s Day, my brother and I were: 1. Dressing in a suit and tie for church. And 2. Making blueberry muffins for breakfast. Until last year.
We had Mother’s Day down to a science. We picked beautiful berries at the supermarket for the muffins and ironed the wrinkles out of our suits. But then we got bad news from the doctor: my mom has celiac disease. People with celiac disease can’t eat gluten. Gluten is in wheat flour. And wheat flour is in blueberry muffins.
The diagnosis was a relief for her, because it explained mystery stomach aches and other symptoms she had been experiencing for years. But it meant she needed to find a new favorite dessert.
And it meant we needed to scramble. There were only 2 days left until her breakfast. And gorgeous blueberries were just sitting in our fridge.
If one berry is good, then 3 are better. And the best way of all to eat 3 berries is floating on top of lake of creamy vanilla pudding. It was time to make a berry tart.
Gluten intolerance has risen dramatically in the United States over the past few years. There are a whole host of products made for people who can’t eat wheat flour, including pie crusts. We picked up a box of Perfect Pie Crust on the recommendation of a friend, and it was great. Of course, this recipe turns out great with a non-gluten free crust too.
Using easy, prepackaged ingredients, we were able to whip together a delicious berry tart in no time. Mom could not have been happier. Its the perfect end to a Mother’s Day meal. Until George Clooney comes in dessert form.
- 1 Premade pie crust
- 1 Package Instant Vanilla Pudding
- Mix of blueberries or other fruit to top tart.
- Prepare the pie crust according to the directions. Bake and let cool till ready to serve. If you don’t have a tart pan, a pie plate works just fine too.
- Make the pudding according to the directions. We left out a little bit of liquid to keep it thick. You could also mix in Cool Whip to make a light and airy topping.
- Just before serving, spread the pudding on the pie crust and top with berries.
Try different fruit and pudding combos. White Chocolate flavor pudding with raspberries is another family favorite.