In honor of the 4th of July I decided to make a batch of Independence Day Tarts. This simple dessert comes together in no time. The only thing you have to actually make is the tart shells and the pudding. Take advantage of the fresh blueberries and raspberries which are available now.

Independence Day Tarts


1 package of vanilla pudding
6-8 prebaked tart shells
Fresh blueberries,
Whipped cream
Raspberry for garnish


Make a package of vanilla pudding according to the package directions, using 1 ¾ cups of milk. Cover and cool. Divide the pudding among 6-8 prebaked tart shells. Top with fresh blueberries. Decorate with whipped cream and garnish with a fresh raspberry.  We got so carried away we forgot to add the whipped cream but the tarts were delicious!

Tart Shells

If you want you can use a premade piecrust and just cut circles out and line your tart shell with the crust. If you are feeling more ambitious you can make your own. Either way the end result will be delicious!


1 Tbsp. sugar
½ tsp. Salt
1 cup flour
6 Tbsp. chilled unsalted butter, cut into pieces
1 large egg, beaten.


Whisk the sugar, salt, and 1 cup of flour in a medium bowl. Add the butter and rub in with your fingers until the mixture resembles coarse meal. Drizzle the beaten egg over the butter mixture and mix gently until the dough comes together.

I used six perfect tart pans to make the shells. 

Turn the dough onto a lightly floured surface and knead until smooth. Form dough into a disk, wrap in plastic and let chill for at least two hours.

When the dough has chilled roll the dough out. You want the dough to be slightly larger than your tart shell. Lightly grease the tart shell. Extend the dough slightly above the rim to allow for shrinkage. Chill the tart shells in the refrigerator for at least an hour.

Preheat oven to 400 degrees. Line each tart shell with a small piece of aluminum foil. Use dry beans or pie weights. Bake the shell for 15 minutes. Remove from oven and lift out the foil with the weights or beans. Continue baking for another 15 minutes or until golden brown. Let cool. Your tart shell is now ready to use.

One comment on “Independence Day Tarts

Dee | Grammy's Grid on July 4, 2019 9:05 pm

Thanks for linking up at the #WednesdayAIMLinkParty 40! Shared ♥

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