Mix the crust ingredients, using only enough milk to get the consistency you want.
On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
Combine all cake ingredients, beginning with the dry. Pour cake batter over the crust dough.
Bake for about 15 minutes.
Meanwhile, prepare the instant pudding and refrigerate.
Next, wash and chop the strawberries, peel and slice the kiwis.
Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
Use a spatula to smooth the pudding evenly over the cake layer.
Place the fruit on top in any pattern you like. I typically start in the center and work my way outwards. Finally, sprinkle confectioner's sugar on top of the fruit.
Serve immediately or refrigerate. It should last a day or two in the fridge.