Recipe - Fresh Fruit Tarts

2 Egg Yolks; Slightly Beaten
2 cup Milk
1 pack (3 oz) Vanilla Pudding Mix;
Regular
2 pack (3 oz) Cream Cheese
2 Egg Whites
One fourth cup Granulated Sugar
8 Baked Tart Shells; 3
1/2inch Diameter

You can add this as your dessert to your E=Experimental Thanksgiving Day
Dinner menu. Few flavors compliment strong peppers and onions like a little
creme cheese and fresh fruit.

You can mixandmatch your fresh fruit to serve a greater sampling to your
guests. This recipe is for fresh fruit but you can substitute golden
sherrysoaked raisins, canned cherries or apples to suit your guests
specific tastes.

Combine beaten egg yolks and milk. Cook pudding mix according to package
directions using the egg yolkmilk mixture as the liquid. Remove from heat.
Cut cream cheese into small pieces and add to the hot pudding, beat until
cheese is melted. Let mixture cool, approximately 10minutes.

Beat egg whites to soft peaks, gradually adding the sugar and continue to
beat egg whites to stiff peaks. Gently fold egg whites into pudding mixture
and spoon into tart shells. Chill to store. Just before serving spoon fresh
sugared strawberries, blueberries or peach halves over the tarts. Serve
immediately.

Happy Cooking from The Cook & Kitchen Staff at http://www.recipeaday.com

From The Cook & Kitchen Staff at http://www.recipeaday.com by The Cook
thecook@recipeaday.com on Nov 22, 1997