it before adding the fruit and custard.
Custard: heat 3 pints cream
Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
10 inch loose-bottomed tart pan.
Combine powdered sugar
buttered 9-inch fluted tart pan; trim edges; place sheet
(4 inch) loose-bottomed tart pans.
Sift flour into
9 inch loose-bottom tart pan.
Sift flour into
ake tart dough, sift flour, 2 tbsp powdered sugar and custard powder
rust is golden. Carefully transfer tart on parchment paper to a
ough to fit 9-inch tart (quiche) pan with removable bottom
To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
Pour custard into tart crust and top with fruit.
Refrigerate 30 minutes before serving.
Flour bottom of tart pan and add crust.
Bake unfilled pie crust at 450\u00b0 for 15 minutes.
Let cool.
Blend together next 4 ingredients and pour into cooled baked shell.
Let chill 45 minutes.
Arrange fresh fruit slices on top of cream cheese mixture.
Melt jelly and pour over fruit for glaze.
Let chill and serve.
efrigerator until ready to assemble tart. (Pineapple can be used in
nd glossy.
Place the custard into a separate large bowl
ides of a 9 inch tart pan or pie plate. Bake
10 inch round, fluted tart pan with removable base. Roll
nto an ungreased 11-in. tart pan with removable bottom or
illing inside the shell. Arrange fruit. Brush on glaze. Eat ASAP
n a mixing bowl, combine custard powder, corn flour and cake
Preheat oven to 400\u00b0F.
Put pie crust flat on cookie sheet and fold the edge over 1/2 inch.
Bake pie crust 10-12 minutes until golden.
Cool.
Meanwhile, mix cream cheese and powdered sugar until smooth and well blended.
Blend in vanilla.
Spread cream cheese mixture over crust to within 1/2 inch of the edge.
Arrange fruit over cream cheese attractively.
Dip bananas, peaches and nectarines in lemon juice to prevent browning.
9 1/2-inch tart pan, preferably with a removable