STRAWBERRY CREAM TARTS

Strawberry Cream Tarts image

Dainty tarts filled with custard and fruit are fantastic for brunch. The recipe comes from our Test Kitchen. For a prettier presentation, remove the foil tins before serving. To do so, invert each shell when cool and carefully remove the foil.

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 packages (6 count each) individual graham cracker tart shells
2 egg whites, beaten
1 cup sugar
1/2 cup plus 2 tablespoons all-purpose flour
3 cups milk
2 eggs, beaten
6 tablespoons butter, cubed
2 tablespoons lemon juice
12 medium strawberries, sliced
12 blueberries
6 tablespoons strawberry jelly, melted

Steps:

Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks., In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled., Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 250mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.