Summer Star Fruit Tart

When it comes to decorating desserts for a party, fruit is your friend! To make this show-stopping Fruit Tart we used star-shaped cookie cutters to create fun shapes out of colorful fruits like kiwi and mango. An easy no-bake cookie crust adds a crunchy-sweet base, and vanilla pudding makes the filling a cinch. It’s time to decorate, celebrate, and harness your imagination!


1 tart

Hands-on time:

30 minutes

Start-to-eat time:

40 minutes - 1 hour 40 minutes


  • Crust:
  • 1 ½ cups crushed vanilla cookies or graham crackers
  • ¼ cup butter, melted
  • ½ cup fruit preserves or melted chocolate
  • Filling:
  • One 5-ounce box vanilla or lemon pudding mix
  • zest of 1 orange
  • mango
  • kiwi
  • raspberries
  • (fruit of choice)
  • Fruit Glaze (optional):
  • 1 cup apricot, strawberry, or raspberry jam
  • 2 tablespoons water or orange juice

Kids kitchen skills:

  • making a crust
  • decorating
  • making a glaze


  • measuring cups & spoons
  • knife & cutting board
  • mixing spoon
  • bowls
  • star shaped cookie cutter
  • 9-inch tart pan or pie pan


Grown-up steps
  1. Crush the cookies by adding them to a resealable plastic bag, and crush them using a rolling pin. (You can also pulse them in the food processor.)
  2. Mix the crushed cookies with melted butter. Using your fingers, press the mixture into a 9-inch pie plate or tart mold.
  3. Refrigerate for 1 hour to set the crust. If you like, you can bake the crust instead at 350° F for 8-10 minutes, or until lightly browned.
  4. Make the pudding according to package directions. Then stir in the orange zest, and set aside.
  5. Spread a thin layer of preserves or melted chocolate along the bottom of the cookie crust, and pour in the pudding mixture.
  6. Use star-shaped cookie cutters to cut out fun shapes in the fruit. Be creative as you arrange fruit on top of the pudding.
  7. To make the optional glaze: In a small pot, combine 1 cup of jam with 2 tablespoons of water or orange juice. Heat over medium heat for 5 minutes. Let it cool slightly and brush the glaze over the top of the fruit tart to preserve it.
  8. Refrigerate the tart for at least 30 minutes before serving.

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