Banana-Kiwi-Strawberry Tart

By HeatherS

Ingredients

• Crust:
• 1/2 cup all-purpose flour
• 1 tablespoon light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons chilled unsalted butter
• 1 to 2 tablespoons ice water
• Filling:
• 1 cup skim milk
• 3 egg whites
• 2 tablespoons sugar
• Pinch salt
• 1/4 teaspoon vanilla
• 4 slices banana (1/2 small banana)
• 1 kiwifruit, peeled and cut into 12 slices
• 1 cup strawberry slices

Details

Servings 6

Preparation

Step 1

Prepare Pastry: Stir together flour, brown sugar, cinnamon and salt in medium-size bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Sprinkle ice water over, tossing with fork just until evenly moistened. Shape into disk; wrap and refrigerate 30 minutes.

Prepare Filling: Heat milk in top of double boiler over simmering water (or in small nonstick saucepan over (low heat) just until bubbles form around edge of pan. Beat together egg whites, sugar and salt in small bowl. Beat spoonful of hot milk into egg mixture. Whisk egg mixture into milk in pan. Cook, stirring, over simmering water until mixture thickens slightly and coats a spoon, about 10 minutes; do not let boil. Remove from heat. Stir in vanilla. Cool to room temperature.

Preheat oven to moderate (375°). Lightly coat 8-inch tart pan with removable bottom with nonstick vegetable-oil cooking spray.

Roll out pastry on lightly floured surface with lightly floured rolling pin to 10-inch circle. Roll up pastry on rolling pin; transfer to pan. Fit pastry into pan; trim edge even with pan top. Pierce bottom in several places with fork.

Bake pastry in preheated moderate oven (375°) for 15 to 18 minutes or until golden brown. Remove to wire rack to cool completely.

Spoon custard into cooled pastry.

Bake in preheated moderate oven (375°) for 18 to 20 minutes. Remove to wire rack to cool to room temperature. Refrigerate up to 8 hours. Just before serving, arrange banana, kiwi and strawberry slices over custard.