• 3 Ratings

Top this low-fat custard with a variety of seasonal fruits.

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Ingredients

Directions

  • In a medium bowl, stir together flour, the 2 tablespoons sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the cold water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat with remaining water, 1 tablespoon at a time until all dough is moistened. Form into a ball.

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  • On a lightly floured surface, flatten dough with hands. Roll from center to edges, forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry. Trim even with edge of pan. Prick pastry generously with tines of a fork. Bake in a 450 degree F oven for 10 to 12 minutes or until golden brown. Cool on wire rack.

  • For filling, in a heavy medium saucepan, stir together the 1/4 cup sugar and the cornstarch; stir in milk and egg product. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in orange juice concentrate and vanilla. Cover surface of the filling with plastic wrap; refrigerate 3 to 24 hours or until thoroughly chilled.

  • Spread cooled filling in pastry shell. Cover; chill for 1 hour.

  • Arrange fruit as desired on top of filling. Combine honey and rum. Brush fruit with honey mixture. Serve immediately, or cover and chill for up to 1 hour. Before serving, remove side of pan. Makes 10 servings.

Nutrition Facts

224 calories, (3 g saturated fat, 14 mg cholesterol, 135 mg sodium, 40 g carbohydrates, 3 g fiber, 4 g protein.

Reviews

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0