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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil. Ingredients:
2 packages (6 count each) individual graham cracker tart shells |
2 egg whites, beaten |
1 cup sugar |
1/2 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
3 cups milk |
2 eggs, beaten |
6 tablespoons butter, cubed |
2 tablespoons lemon juice |
12 medium strawberries, sliced |
12 blueberries |
6 tablespoons strawberry jelly, melted |
Directions:
1. Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks.
2. In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled.
3. Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit. Yield: 12 servings.
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