Fresh Fruit Tarts Recipe
Summary
Ingredients
| 6 Basic Baked Tart Shells | ||
| Sugar | 1/3 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 1 Dash | |
| Milk | 1 Cup (16 tbs) | |
| Package cream cheese | 1 3 Ounce, softened | |
| Milk | 2 Tablespoon | |
| 1 slightly beaten egg yolk | ||
| Vanilla | 1/2 Teaspoon | |
| Egg white | 1 | |
| Sugar | 2 Tablespoon | |
| Sugared fresh fruit | ||
Directions
Cool Basic Baked Tart Shells thoroughly.
In saucepan, combine the 1/3 cup sugar, the cornstarch, and salt.
Add the 1 cup milk.
Cook and stir over medium heat till thickened and bubbly.
Remove from heat.
In small bowl, combine cream cheese, the remaining milk, and the egg yolk.
Slowly add cream cheese mixture to hot pudding, stirring constantly.
Return to heat; cook and stir 2 minutes more.
Stir in vanilla and set aside.
Beat egg white to soft peaks.
Gradually add the remaining sugar, beating to stiff peaks.
Fold into pudding.
Spoon into tart shells; chill.
In saucepan, combine the 1/3 cup sugar, the cornstarch, and salt.
Add the 1 cup milk.
Cook and stir over medium heat till thickened and bubbly.
Remove from heat.
In small bowl, combine cream cheese, the remaining milk, and the egg yolk.
Slowly add cream cheese mixture to hot pudding, stirring constantly.
Return to heat; cook and stir 2 minutes more.
Stir in vanilla and set aside.
Beat egg white to soft peaks.
Gradually add the remaining sugar, beating to stiff peaks.
Fold into pudding.
Spoon into tart shells; chill.
Chef
