Preheat your oven to 350.

Unfold your thawed puff pastry and roll with a dusting of flour to prevent sticking. Place the dough on a cookie sheet lined with a silicon mat or parchment paper. Fold all 4 edges in 1 inch to create an edge. With a fork, poke several holes into the center of the dough. Bake the shell for 10 minutes, or until the edges are browned. For a darker, crispier shell, brush on a whipped egg wash. Allow to cool completely.

Make your instant pudding according the directions, cover and refrigerate.

Wash, hull, and cut your fruit in half. Dry and much as possible to prevent the juice from running in the pudding.

When ready to serve, spread about half of the pudding on the baked shell and add your berries. Serve immediately with a dusting of powdered sugar and whipped cream.

The pudding will cause the tart shell to soften, so do not prepare ahead of time.