The idea of utilizing powdered tomato in the preparation ef tarts filling was conceived to add value to the traditionally prepared tarts. The treatment of the study are treatment 1 with 25g of tomato powder; treatment 2 made use of 50g of tomato powder; and, lastly treatment 3 made use of 75g of tomato powder. The treatments were subjected to sensory evaluation of 30 panelists through random selection. The sensory evaluation was done to determine the degree of likeness were found in all the study's parameters. Apparently the panelist "like extremely" the treatment 2. Results were statistically analyzed using analysis of variance (ANOVA) and were found out to have significant difference in all the study's parameters. The findings of nutrient analysis in tomato p wder tested by The First Analytical Services and Technical Co perative Laboratories contain 220.15mg of vitamin C per 10g of tomato powder. Therefore the finish produ t f tart with tomato powder is recommended for nutrient analysis (vitamin C).