Recipe - Premier White Fruit Tart

Pastry for singlecrust;
9inch pie
1/3 cup Granulated sugar
One fourth cup Allpurpose flour
3 Egg yolks
1 cup Milk
1 pack (6 ounces) NESTLE Premier
White Baking Bars; chopped
1 teaspoon Vanilla extract
One fourth cup Apricot jam; warmed
2 Kiwifruit; peeled and cut or sliced up
1 cup Raspberries
Premier White Leaves;,
(recipe follows), optional

Line 9inch tart pan with pastry; trim edges. Prick pastry with fork. Bake
in preheated 425 degree F. oven for 10 to 12 minutes until crust is lightly
browned. Cool to room temperature.

Combine sugar and flour in small saucepan; stir in egg yolks and milk. cook
over medium heat, stirring constantly, until mixture comes to a boil.
Reduce heat. Simmer, stirring constantly, for 3 minutes until mixture is
thickened and smooth. Remove from heat.

Add baking bars and vanilla; stir until smooth. Press plastic wrap directly
on surface of filling; chill completely.

Remove tart shell from pan. Brush jam over bottom; let stand 5 minutes.
Spread with filling. Arrange fruit on top. Chill. Garnish with Premier
White Leaves, if desired.

Makes 6 to 8 servings
Premier White Leaves:

Wash and dry very well about 6 nontoxic leaves, such as lemon leaves,
grape leaves, rose leaves, violet leaves or nasturtium leaves;* set aside.

Melt 4 ounces NESTLE Premier White Baking Bars. Onto the back side of each
leaf, spoon or brush melted Premier White mixture about 1/16 inch thick. If
Premier White mixture runs over edge of leaf, wipe off edge of leaf with
fingertip. Place coated leaves on plate or cookies sheet; refrigerate about
30 minutes or until firm. Gently peel leaf from firm Premier White mixture.
Arrange white leaves on dessert, as desired.

Makes about 6 large leaves

*These nontoxic leaves are available in florist shops.

Posted to BakeryShoppe Digest V1 #456 by Sandra Swinford
sandraswinford@utc.edu on Dec 16, 1997