HOW TO MAKE IT :
- In the bowl of a food processor, measure out flour and salt. Cube up the cream cheese and butter and add it to the mix. Pulse until larger crumbs start to form, maybe 10-15 pulses. If you grab some dough and it holds together after you squeeze it, it’s ready. Pile the dough together to form a large disc and wrap in plastic wrap. Refrigerate 1 hour.
- Preheat oven to 350 degrees. Roll out dough to fit into a light-colored half sheet pan {18x13x1}. It’s ok to cut off overhang and patch in the spots where more dough is needed. Prick the entire thing with a form and brush with a beaten egg. Bake 15 minutes or until lightly golden brown. It will shrink slightly. If you’d like to avoid this, forgo the egg and top your rolled out dough with parchment paper. Add dried beans or lentils on top to weigh down the dough. Bake.
- Let crust cool completely.
- For the filling, beat milk, pudding mix, and almond extract together until smooth and thickened. Beat whipping cream until stiff peaks form. Fold cream into the pudding mixture, then spread evenly over crust. Top with fruit and serve.
- I think this tastes the best after being refrigerated an extra 1-2 hours. Totally not necessary, just more of an FYI ?
Nutrition
Calories: 303kcal | Carbohydrates: 21g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 356mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
