Fresh Fruit Custard Tart

3
(41 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings8

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

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
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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 Tips

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.

Cook's Tips

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
Calories: 205 View complete nutrition information
Reviews (8)

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Overall Rating

Anonymous May 09, 2015

Terrible recipe. Never set up. What a waste

NaNa Carol July 01, 2013

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.

steff May 27, 2013

never set, what a waste of groceries.

kitchen ken December 10, 2012

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 ,

LBusa July 02, 2012

I made this recipe with real egg and add 1 tbsp. Corn-starch, in ½ cup of skin milk Tasted and looked wonderful

Jan June 25, 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!!