Fresh Fruit Custard Tart m

By Bettybug

Ingredients

• 1 Pillsbury® refrigerated pie crust
• 1 c Egg Beaters® Original
• 1/2 c.granulated sugar
• 1 tsp. vanilla extract
• 2 c. fat free milk
• 2 c assorted fresh fruit
• 8 servings Reddi-wip® Real Cream Original

Preparation

Step 1

Preheat oven to 350°. Place pie crust in 9" pie plate, pressing firmly into bottom and up sides of the plate. Flute edge. 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. Pour filling into crust. Bake 40 minutes or until knife inserted near center comes out clean. Cool completely on wire rack. Chill until firm, about 2 hours. Arrange fruit on top. Cut into 8 slices and top with Reddi-Wip®.