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Fresh Fruit Tarts

Pie.Chef's picture
Ingredients
  Pastry for double crust pie 1
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  Salt 1 Dash
  Milk 1 Cup (16 tbs)
  Cream cheese 3 Ounce, softened (1 package)
  Milk 2 Tablespoon
  Slightly beaten egg yolk 1
  Vanilla 1⁄2 Teaspoon
  Egg white 1
  Sugar 2 Tablespoon
  Assorted fresh fruit 1 Cup (16 tbs)
  Sugar 1 Tablespoon (adjust quantity as per taste)
Directions

Prepare pastry; divide in half.
Roll half of the pastry at a time to 1/8 inch thickness.
Cut each half into three 5-inch circles.
Fit dough circles over inverted custard cups, pinching pleats at intervals to fit around the cups; prick.
Bake in 450° oven for 7 to 10 minutes or till crust is golden.
Cool thoroughly.
For filling, in saucepan combine the 1/3 cup sugar, cornstarch, and salt.
Gradually stir in the 1 cup milk.
Cook and stir till thickened and bubbly.
Remove from heat.
In small bowl combine cream cheese, the 2 tablespoons milk, and the egg yolk.
Gradually stir cream cheese mixture into the hot mixture, stirring constantly.
Return mixture to heat; cook and stir 2 minutes more.
Remove from heat.
Stir in vanilla.
Beat egg white till soft peaks form.
Gradually add the 2 tablespoons sugar, beating to stiff peaks; fold into pudding.
Spoon filling into baked tart shells.
Cover; chill before serving.
Prepare fruit and toss with some sugar.
To serve, arrange sugared fruit atop pudding.
Garnish with fresh mint leaves, chopped nuts, coconut, lemon or lime twists, or a sprinkle of ground nutmeg, if desired.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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