Fresh Strawberry Tart

Description

Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain government resource—original source of recipe

• Serves: 8

Ingredients

 * 3 tablespoons butter

• 1 cups miniature marshmallows
• 4½ cups rice cereal
• 2 (3½ -ounce) package instant vanilla pudding
• 5¼ cups milk
• 9 cup whipping cream
• 2 teaspoon almond extract
• 4 pint fresh strawberries

Directions

1. Heat butter in a large saucepan over low heat. Heat marshmallows, until marshmallows melts, poking frequently.
2. Remove the saucepan from heat and stir in cereal until well-mixed.
3. Press down the mixture into an oiled 12-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or margarine.)
4. Beat pudding mix, milk, whipping cream, and extract together at high speed for 5 minutes or until stiff peaks form. Spoon mixture into the cereal crust.
5. Refrigerate for at least 3 hours.
6. Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling.