Fresh Fruit Tarts
|Egg yolks||2 , slightly beaten|
|Milk||2 Cup (32 tbs)|
|Vanilla pudding mix||3 Ounce (1 Package)|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baked tart shell||8 (3 1/2 Inches In Diameter)|
|Fruits||1 Cup (16 tbs) (Fresh / Canned)|
Combine beaten egg yolks and milk.
Cook pudding mix according to package directions using the egg-milk mixture as the liquid.
Remove from heat.
Cut cream cheese in pieces and add to hot pudding; beat till cheese is melted.
Let mixture cool about 10 minutes.
Beat egg whites to soft peaks; gradually add sugar beating to stiff peaks.
Fold egg whites into pudding.
Spoon into tart shells; chill.
Just before serving, spoon sugared fresh strawberries, fresh blueberries, or canned peach halves over tarts.