Fresh Fruit Custard Tart
Minutes Prep time: 30
Minutes Total time: 180
Servings: 8
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 180
Servings: 8
Difficulty: easy
1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
4 eggs
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 91 mg | 9% |
Carbohydrate | 30 g | 10% |
Cholesterol | 101 mg | 34% |
Total Fat | 10 g | 16% |
Iron | 2% | |
Calories | 236 kcal | 12% |
Sodium | 189 mg | 8% |
Protein | 6 g | 12% |
Saturated Fat | 4 g | 21% |
Sugars | 18 g | 2% |
Vitamin C | 8 mg | 14% |
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.
Beat eggs, 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.
Chill until firm, about 2 hours. Arrange fruit on top.
Cut pie into 8 slices. Top each slice with a serving of Reddi-wip® just before serving.
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.
Fresh Fruit Custard Tart