Lemon-berry tart

1 Almond Milk Pudding

1 tablespoon fresh lemon juice

2 teaspoons finely grated lemon zest

1 Almond Tart Crust

3 cups mixed berries, such as raspberries, blackberries, and blueberries

Torn fresh mint leaves

In a medium bowl, whisk the almond milk pudding with the lemon juice and 1 teaspoon of the lemon zest until smooth. (The pudding will be stiff at first.) Spread the mixture in the almond tart crust.

Pile the berries on top of the tart. If you used a tart pan with a removable bottom, remove the sides. Garnish with the remaining 1 teaspoon lemon zest, mint, and basil. Using a sharp chef’s knife, slice the tart into 8 wedges. Serve at room temperature or slightly chilled.