Serves: 8
Total Calories: 42
Yield: One 9-inch pie or tart

3 cups Walnut Crust (recipe found in this chapter)
2 cups Mango Pudding or Pineapple Pudding (recipes found in Mousses, Puddings, And Sweet Sauces chapter)
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries

Equipment:
measuring cups
pie plate, or tart pan with removable bottom, 9-inch
rubber spatula
medium bowl

Scoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Put the crust in the freezer for 15 minutes.

Remove the crust from the freezer and spread the pudding over the bottom. Put the raspberries, blackberries, and blueberries in a medium bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature. Covered with plastic wrap and stored in the refrigerator, Tropical Fruit Pie or Tart will keep for 3 days.

Nutritional Facts:

Serves: 8
Total Calories: 42
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crumble topping
fig crust
almond crust
walnut crust
apple crisp
blackberry crisp
tropical fruit pie or tart
key lime pie or tart
apple pie or tart
blueberry pie or tart
chocolate pie or tart with strawberries