Preparation:
1. Bake tart shells from 1-crust pastry recipe; cool thoroughly.
2. Combine sugar, cornstarch and salt in saucepan; add 1 cup milk. Cook and stir over medium heat until thickened; remove from heat.
3. In small bowl combine cream cheese, remaining milk and egg yolk; slowly add cream cheese mixture to hot pudding, stirring constantly.
4. Return to heat and cook and stir 2 minutes longer; stir in vanilla and set aside.
5. Beat egg white to soft peaks. Gradually add vanilla sugar, beating to form stiff peaks.
6. Fold in pudding; spoon into tart shells; chill.
7. To serve, arrange sugared berries on top of pudding; garnish each with fresh mint leaves if desired.
NOTE: Vanilla sugar is a lovely way to perfume and flavor fruit tarts. To make vanilla sugar: Cut 1-inch piece of vanilla pod and bury in a canister of granulated sugar. Let it stand a week before using. If desired, tarts can be made in combination with fresh blueberries. |
