This tart was made to avoid the dairy ingredients of most tarts and cream pies but still have all of the richness of a great dessert.
If not avoiding dairy, you can serve it with a spoonful of whipped cream.
Makes 4 pieces
1 pre-baked pie or tart crust
4 tablespoon. cornstarch
4 tablespoon. four
¼ teaspoon. salt
1¼ cups sugar
4 egg yolks, slightly beaten
2 tablespoon. butter
½ cup lemon juice, fresh only
4 kiwi, peeled, sliced
1 pint strawberries, washed, dried, cut in half
½ cup grapes
¼ cup sugar
½ cup water
½ teaspoon. vanilla
No nutrition information available
Mix cornstarch, flour, salt, sugar and 1½ cups water in a saucepan.
Cook over low heat, stirring constantly, until thickened, then cook 10 minutes more, stiffing frequently until clear.
Remove from heat.
Stir ½ cup of the hot mixture into the egg yolks, then stir the yolks into the remaining hot mixture and cook, stirring, for another three minutes.
Remove from the heat and stir in the butter then lemon juice.
Spread into the pre-baked shell and refrigerate for ½ hour.
While cooling, dissolve ¼ cup sugar with water and vanilla in a small saucepan.
Gently simmer for 5 to 10 minutes to reduce.
Allow to cool.
Remove tart from fridge and arrange fruit on top of the lemon custard.
Spoon the glaze over the top of the fruit.
Refrigerate for another hour and serve.