Fruit & Custard Tart
Serves: 8
Ingredients:
1 -- 9-inch frozen pastry shell
1 cup raspberries
1 cup strawberries, hulled and halved
1/2 cup blueberries
1/4 cup red currant jelly
1 tsp. water
Note: Frozen berries can be substituted for fresh; thaw and
drain well before using.
Custard:
1 cup milk
1 tsp. vanilla extract
2 Tbsp. Sugar Twin Granulated White
2 Tbsp. cornstarch
2 eggs, medium size
Directions:
Pre-bake the pastry shell according to package directions and
let cool.
Make the custard by heating 3/4 cup milk over low heat until
slightly steaming. In another bowl, mix the rest of the milk,
Sugar Twin Granulated White, vanilla extract, cornstarch and
eggs until smooth. Whisk Sugar Twin mixture into milk in pan
over low heat until the mixture is smooth and hot, about 3
minutes. Remove from heat and cool slightly. Spread evenly
over cooled pastry shell.
Arrange raspberries around the outside edge of the shell.
Arrange two layers of strawberry halves in rings, starting
where the raspberries end. Mound blueberries in the center.
Heat the red currant jelly and the water in a small saucepan
over low heat, just until melted. Brush glaze over fruit.
Refrigerate up to 2 hours before serving.
Nutrients per serving: 159.8 cal., 1.8 g fat,
51.0 mg cholesterol, 32.0 mg sodium, 30.7 g carbohydrates,
1.9 g protein, 3.1 g dietary fiber.