Name: Fruit Tart
Prep time: 30 s
Cook time: 25 s
Total time: 225 s
Yield: 10
Ingredients: BASE; 3/4 stick (3 ounces) butterat room temperature; 1/2 can (7 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1 large egg; 1 3/4 cups all-purpose floursifted; 1/2 teaspoon baking powder; 1/2 bar (2.65 ounces) white chocolatemelted; FILLING; 5 large egg yolks; 2 tablespoons cornstarchdissolved in 1/4 cup water; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1/2 can (7 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk; 1 tablespoon vanilla extract; 1 peach in syrupsliced; 1 starfruit (carambola)sliced; 1/4 cup blueberries; 1/4 cup blackberries; 2 fresh strawberriescleaned and sliced; 4 raspberries

Make It

Step 1

Preheat oven to 350° F.

Step 2

For the crust, beat the butter until creamy. Add ½ can NESTLÉ® LA LECHERA® Sweetened Condensed Milk, the egg, the all-purpose flour, and the baking powder, and mix until you obtain a smooth and soft dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface using a rolling pin until it is 0.3 inch thick. Line a greased and floured pie pan with the dough, prick the surface with a fork, and refrigerate for 20 minutes. Place a sheet of aluminum foil with beans on top and bake at 350 °F for 20 to 25 minutes or until firm. Coat the base and sides of the tart with the melted white chocolate and let it dry.

Step 3

For the filling, beat the egg yolks with the cornstarch and set aside. Heat the NESTLÉ® CARNATION® Evaporated Milk with ½ can of NESTLÉ® LA LECHERA® Sweetened Condensed Milk and the vanilla extract until it comes to a boil. Add a little of this mixture to the egg yolks and whisk lightly. Combine both mixtures and heat until it slightly thickens, stirring constantly. Pour into a bowl, let cool, cover with plastic wrap, and refrigerate for 2 hours.

Step 4

Pour the filling over the tart crust, and decorate with the peach slices, starfruit, blueberries, blackberries, strawberry slices, and raspberries. Enjoy.

Culinary tip:

Cover the base of the tart with chocolate; this way, you will prevent it from getting soggy and breaking. You can substitute the peach with canned mango.