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Fresh Fruit Tarts

Pie.Chef's picture
  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)

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: 
Lacto Ovo Vegetarian

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1117 Calories from Fat 367

% Daily Value*

Total Fat 41 g63.8%

Saturated Fat 22.6 g113.1%

Trans Fat 0 g

Cholesterol 304.2 mg101.4%

Sodium 554.9 mg23.1%

Total Carbohydrates 171 g57%

Dietary Fiber 1.9 g7.7%

Sugars 139.1 g

Protein 20 g39.5%

Vitamin A 39.3% Vitamin C 49.6%

Calcium 41.3% Iron 5.5%

*Based on a 2000 Calorie diet

Fresh Fruit Tarts Recipe