2009
Fresh Fruit Custard Tart Recipe

Fresh Fruit Custard Tart

A rich-tasting vanilla custard baked in a pastry crust then topped with fresh fruit - easy and good-for-you!

30
Prep Time
(MINUTES)
3
Total Time
(HOURS)
8
Servings
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3.3 of 5 (40 ratings) Review This Recipe | See All Reviews

Ingredients

  • 1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
  • 1 cup Egg Beaters« Original (1 cup = 8 oz)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups fat free milk
  • 2 cups assorted fresh fruit (such as blueberries, sliced strawberries and/or peaches)
  • Reddi-wip« Original Dairy Whipped Topping, optional

Nutrition Information

205
Calories
7g
Total Fat
Serving Size: 8 servings (1 slice each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 350░F. Place pie crust in 9-inch pie plate, pressing crust firmly into bottom and up sides of plate. Flute edge.
  2. Beat Egg Beaters, sugar and vanilla in large bowl with wire whisk until blended. Gradually beat in milk until combined. Place pastry shell in oven. Carefully pour filling into prepared crust. Bake 40 minutes or until knife inserted near center comes out clean. Cool completely on wire rack.
  3. Chill until firm, about 2 hours. Arrange fruit on top.
  4. Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving, if desired.

Cook's Tip

For a glazed mixed fruit topping, combine 1/3 cup orange marmalade and 1 tablespoon balsamic vinegar in microwave-safe bowl; microwave on HIGH 20 seconds. Toss with 3 cups assorted fresh fruit. Place fruit mixture over chilled custard and serve immediately.
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Nutrition Information close
Amount per Serving
Calories 205  
  % Daily Value*
Total fat 7 g 11%
Saturated fat 3 g 15%
Cholesterol 5 MG 2%
Sodium 225 MG 9%
Carbohydrate 30 g 10%
Dietary fiber 0 g 1%
Sugars 17 g
Protein 6 g
Vitamin A   16%
Vitamin C   14%
Calcium   8%
Iron   3%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
7 Reviews for Fresh Fruit Custard Tart
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My custard pie turned out great, however, I made the following additions to help the custard "set up". I decreased the milk to 1 3/4 cup and added 1/4 cup flour to the custard mixture. I then baked it at 350 degrees until the middle of the pie puffed up. So it was in the oven over an hour. It was very good and cut nicely into separate pieces.
NaNa Carol,
Jul 01, 2013
never set, what a waste of groceries.
steff,
May 27, 2013
have made this pie atleast a dozen times it always gomes out great , plain egg custard pie , fruit if required, we used to eat these for breakfast even ,
kitchen ken,
Dec 10, 2012
I made this recipe with real egg and add 1 tbsp. Corn-starch, in ┬Ż cup of skin milk Tasted and looked wonderful
LBusa,
Jul 02, 2012
custard setting up... might be the low fat that is the problem, I think I'd try using a box custard esp in this summer heat!!
Jan,
Jun 25, 2012
I had to bake this for more than double the 40 minutes it says to get the custard to set. Maybe there is possible error on the time or oven temp.?
JD,
May 14, 2012
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