Easy But Exotic Fruit Tart Recipe
Easy But Exotic Fruit Tart is truly exotic and even more easy to prepare. Your family and you will love this Easy But Exotic Fruit Tart. Njoy!
Ingredients
9-inch pie crust
FILLING:
3 eggs
1 1/2 cups (355 ml) milk
1/4 cup (60 ml) brown sugar
1/4 tsp (1 ml) salt
1 tbs (15 ml) rum or 1 tsp (5 ml) vanilla
FRUIT TOPPING:
1 Persimmon, sliced
1 small fresh Asian Pear or regular pear, cored and sliced
1 Kiwifruit, peeled and thinly sliced
1/2 cup (120 ml) toasted sliced almonds whipped cream or yogurt, optional
Directions
Roll out pie crust dough to fit a 9-inch tart pan, pie pan or quiche dish.
Place crust in pan; flute edges.
Bake in a 425°F (220°C) oven for 8-10 minutes until golden.
Cool.
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.
Place crust in pan; flute edges.
Bake in a 425°F (220°C) oven for 8-10 minutes until golden.
Cool.
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.
