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Crust
1 pastry crust (pg.73)
1 tablespoon fat-free
egg substitute plus
1 teaspoon water or
1 egg, beaten and
1 tablespoon water
Filling
1
⁄4 cup sugar
1 tablespoon
cornstarch
3
⁄4 cup skim or
low-fat milk
1
⁄4 cup fat-free egg
substitute or
1 egg, beaten
1
⁄2 teaspoon vanilla
Fruit Topping
1 small mango, peeled,
halved, pit removed
1 cup fresh
strawberries, hulled
1 kiwi fruit, peeled
2 tablespoons
strawberry or apple
jelly, melted
Prepare pastry crust as directed in recipe. Fit into
10-inch tart pan. Trim edges. Prick shell thoroughly
with fork. Bake at 425°F for 9 to 12 minutes, until
light golden brown. Brush shell with egg mixture
to seal holes. Bake for 1 minute to set egg.
Cool completely.
In small saucepan, combine sugar and cornstarch.
Add milk and egg substitute. Cook and stir over
medium heat until thickened. Remove from heat.
Add vanilla. Refrigerate until completely cooled.
Position reversible slicing/shredding disc in work
bowl. Add mango. Process to slice. Repeat with
strawberries and kiwi fruit.
Spread cooled custard mixture in cooled shell.
Arrange sliced fruit on custard. Brush with melted
jelly. Refrigerate until serving.
Yield: 8 to 10 servings.
Per serving (filling and crust): About 332 cal,
6 g pro, 43 g car, 16 g fat, 0 mg chol, 201 mg
sod.
Fresh Fruit Tart
70