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Premier White Fruit Tart Recipe

by Global Cookbook

Ingredients

Pastry for single-crust, 9-inch pie 1/3 c. Granulated sugar 1/4 c. All-purpose flour 3 x Egg yolks 1 c. Lowfat milk 1 pkt (6 ounces) NESTLE Premier White Baking Bars, minced

1 tsp Vanilla extract 1/4 c. Apricot jam, warmed 2 x Kiwifruit, peeled and sliced 1 c. Raspberries     Premier White Leaves,, (recipe follows), optional

Directions

1. Line 9-inch tart pan with pastry; trim edges. Prick pastry with fork. Bake in preheated 425 degree F. oven for 10 to 12 min till crust is lightly browned. Cold to room temperature.
2. Combine sugar and flour in small saucepan; stir in egg yolks and lowfat milk. cook over medium heat, stirring constantly, till mix comes to a boil.
3. Reduce heat. Simmer, stirring constantly, for 3 min till mix is thickened and smooth. Remove from heat.
4. Add in baking bars and vanilla; stir till smooth. Press plastic wrap directly on surface of filling; refrigeratecompletely.
5. Remove tart shell from pan. Brush jam over bottom; let stand 5 min.
6. Spread with filling. Arrange fruit on top. Chill. Garnish with Premier White Leaves, if you like.
7. Makes 6 to 8 servingsPremier White Leaves:Wash and dry very well about 6 non-toxic leaves, such as lemon leaves, grape leaves, rose leaves, violet leaves or possibly nasturtium leaves;* set aside.
8. Heat 4 ounces NESTLE Premier White Baking Bars. Onto the back side of each leaf, spoon or possibly brush melted Premier White mix about 1/16 inch thick. If Premier White mix runs over edge of leaf, wipe off edge of leaf with fingertip. Place coated leaves on plate or possibly cookies sheet; chill about 30 min or possibly till hard. Gently peel leaf from hard Premier White mix.
9. Arrange white leaves on dessert, as desired.
10. Makes about 6 large leaves
11. These non-toxic leaves are available in florist shops.

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