Banana Kiwi Strawberry Tart recipe

8 servings

1/2 cup all-purpose flour

1 tablespoon light brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 tablespoons unsalted butter

1 1/2 tablespoons ice water

1 cup skim milk

3 egg whites

2 tablespoons white sugar

1/4 teaspoon vanilla extract

1 bananas, peeled and sliced

1 kiwi, peeled and sliced

1 cup sliced fresh strawberries

In a bowl, sift together the flour, light brown sugar, cinnamon, and salt.

Cut in the butter until the mixture resembles coarse crumbs.

Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened.

Pat into a round, and wrap in plastic.

Refrigerate for 30 minutes.

In the top half of a double boiler, heat the milk until it begins to bubble.

In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk.

Whisk the egg white mixture into the remaining hot milk .

Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon.

Remove from heat, and stir in the vanilla.

Cool to room temperature.

Preheat oven to 375 degrees F (190 degrees C).

Lightly grease an 8 inch tart pan with a removable bottom.

On a floured surface, roll the tart dough out to 1/4 inch thickness.

Press the chilled dough into the prepared tart pan.

Trim the edges, and pierce the bottom with a fork.

Bake 15 to 18 minutes in the preheated oven, until golden brown.

Remove to a wire rack, and cool completely.

Spoon the filling mixture into the crust.

Bake 18 to 20 minutes in the preheated oven.

Cool to room temperature on a wire rack.

Refrigerate 8 hours.

Arrange banana, kiwi, and strawberry slices over the filling just before serving.