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Easy But Exotic Fruit Tart Recipe
|9 inch pie crust||1|
|Milk||355 Milliliter (1 1/2 Cup)|
|Brown sugar||60 Milliliter (1/4 Cup)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Rum/1 teaspoon vanilla||15 Milliliter (1 Tablespoon)|
|Persimmon||1 , sliced|
|Asian pear/Regular pear||1 Small, cored and sliced|
|Kiwifruit||1 , peeled and thinly sliced|
|Toasted sliced almonds||120 Milliliter, whipped (1/2 Cup)|
|Whipped cream/Yoghurt||1 Tablespoon|
Serving size: Complete recipe
Calories 2636 Calories from Fat 1404
% Daily Value*
Total Fat 154 g236.4%
Saturated Fat 41.4 g206.9%
Trans Fat 0 g
Cholesterol 691.4 mg
Sodium 1839.5 mg76.6%
Total Carbohydrates 263 g87.8%
Dietary Fiber 24.2 g96.7%
Sugars 110.8 g
Protein 64 g128.5%
Vitamin A 67.5% Vitamin C 90.9%
Calcium 79.7% Iron 54.3%
*Based on a 2000 Calorie diet
Place crust in pan; flute edges.
Bake in a 425°F (220°C) oven for 8-10 minutes until golden.
Filling: Beat together eggs, milk, sugar, salt and rum until blended.
Place in a saucepan; cook and stir over medium heat until custard thickens and coats a metal spoon.
Place pan in a bowl of ice water, stirring custard to chill quickly, for about 5 minutes.
Pour custard into cooled crust.
Fruit Topping: Cut out the leaf bases of the persimmon and halve fruit lengthwise.
Carefully peel fruit; slice.
Arrange persimmon, pear and kiwi slices decoratively over custard.
Sprinkle almonds over top.