• 1 package Vanilla Pudding or Custard
• 20 Frozen mini tart shells 
• 2 cups Fresh fruit of your choice, sliced (we used blueberries, strawberries, kiwi & raspberries)
• 1 tbsp. OLiV Blood Orange Extra Virgin Olive Oil (EVOO)
• 2 tbsp. OLiV Tropical Passion Balsamic Vinegar
• Optional: 1/4 cup Fresh Mint, chopped

DIRECTIONS

1. Follow package instructions to prepare your vanilla pudding or custard. Refrigerate while you prepare the rest of your ingredients.
2. Preheat oven to 375F. 
3. Place tart shells on a baking pan and bake for 10-12 minutes, or until edges are light golden brown. Set aside.
4. Slice fruit and add to a medium bowl.
5. Drizzle fruit with Blood Orange EVOO, Tropical Passion Balsamic and fresh mint. Mix and set aside.
6. Place tarts on a plate and add a spoonful of pudding/custard to each tart.
7. Top tarts with fruit.
8. Refrigerate for at least 10 minutes before serving.