Easter Fresh Fruit Custard Tart
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Easter Fresh Fruit Custard Tart calories by ingredient
Introduction
I took this from a Wal-Mart add. I love this recipe and it is low in fat and tastes great. The recipe called for fat free milk but I only had one percent. You can also use any type of fruit you have or like! I took this from a Wal-Mart add. I love this recipe and it is low in fat and tastes great. The recipe called for fat free milk but I only had one percent. You can also use any type of fruit you have or like!Number of Servings: 8
Ingredients
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*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)
Directions
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
Member Ratings For This Recipe
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