Easter Fresh Fruit Custard Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Pillsbury 9" Refrigerated Pie Crust (entire pie crust), 1 serving (remove)Egg substitute, liquid (Egg Beaters), 1 cup (remove)Granulated Sugar, .5 cup (remove)*Kirkland Pure Vanilla Extract, 1 tsp (remove)Milk, 1%, 2 cup (remove)Strawberries, fresh, 1 cup, halves (remove)Blackberries, fresh, 1 cup (remove)Kiwi Fruit, 1 fruit without skin, medium (remove)
Preheat oven to 350. Place pie crust in 9" pie plate pressing firmly into bottom and up sides of the plate. Flute edges. Beat Egg Beaters, sugar, and vanilla in large bowl until blended. Gradually beat in milk until combined. Place pastry shell in oven. Pour filling into crust. Bake 40 minutes or until knife comes out clean. Cool completely on wire rack. Chill until firm about 2 hours. Arrange fruit on top. Cut into 8 slices. Add Reddi, if desired (not included in nutritional info).
Serving Size: makes 8 servings
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 6.8 g
- Cholesterol: 3.4 mg
- Sodium: 215.0 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 1.7 g
- Protein: 5.4 g
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