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Mini Custard Fruit Tarts recipe

Mini Custard Fruit Tarts.

Individual custard tarts served with freshfruit are the essence of simplicity after a rich meal. Lightand delicate yet flavorful these tarts make a lovely presentationdressed with fresh mint leaves.

Recipe: Mini Custard FruitTarts

6 prepared single-serving graham crackercrusts
1 (3.5-ounce) package vanilla pudding and pie filling mix (notinstant)
1/3 cup water
1 (12-ounce) can NESTL ® CARNATION® EvaporatedLowfat Milk
1 teaspoon grated lemon peel
Sliced fresh fruit (optional)
Mint leaves (optional)

  • Combine pudding mix and water in smallsaucepan. Add evaporated milk and lemon peel; stir until smooth.Cook over medium-low heat, stirring constantly, until mixturecomes to a boil and thickens.
  • Pour into crusts; refrigerate for 1 houror until set. Top with fruit and mint leaves before serving.

    Makes 6 servings.

    Note: For a Key Lime twist to this recipe,substitute 2 teaspoons fresh lime juice and 1 teaspoon gratedlime peel for the grated lemon peel. Top with lime slice.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    How to make Fruit tarts.

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  • Comments

    1 Comment


    Place frozen tart shells on cookie sheet and press a small square of foil down into each crust that molds to shape of crust. See picture above. Bake at 400 degrees for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes. Hi Paula! thanks for sharing such a wonerfull recipe I have a question If I want to make a whole tart instead of small tarts am i supposed to use same ingrediants?

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