Custard Peach Tart
Rose Marie Fischman
1 tspvanilla extract
1/4 tspground nutmeg
1 cmilk, 1%
3/4 pkgpackage (12 oz) frozen unsweetened peach slices, thawed and drained.
19 in. frozen pie crust. (i used pet pie crust)
How to Make Custard Peach Tart
- Preheat oven to 400 degrees.
- Place pie crust in a 9 in tart pan with removable bottom or spray a pie pan with pam. Pierce bottom with a fork. Beat egg white with a fork and brush lightly onto bottom and side of pie crust. Place pan on baking sheet and bake for 10 minutes. Cool in pan on wire rack.
- Meanwhile whisk egg yolk, 2 eggs, splenda, vanilla, nutmeg and salt in a large bowl until blended. Microwave milk on HIGH 1 minute or until hot (Do not boil). Whisk milk into egg mixture until blended. Arrange peaches slices in pie crust. Pour egg mixture over peaches.
- Bake 25 to 27 minutes or until set. Cool to room temperature on a wire rack. Refridgerate at least 2 hours or until chilled.