Banana Kiwi Strawberry Tart Recipe

Ingredients
<br>- ½ cup all-purpose flour
<br>- 1 tablespoon light brown sugar
<br>- ¼ teaspoon ground cinnamon
<br>- ⅛ teaspoon salt
<br>- 2 tablespoons unsalted butter
<br>- 1 ½ tablespoons ice water
<br>- 1 cup skim milk
<br>- 3  egg whites
<br>- 2 tablespoons white sugar
<br>- ¼ teaspoon vanilla extract
<br>- 1  bananas, peeled and sliced
<br>- 1  kiwi, peeled and sliced
<br>- 1 cup sliced fresh strawberries
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Preheat oven to 375  degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
<br>step 4: 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.
<br>step 5: 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.
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Ingredients
- ½ cup all-purpose flour
- 1 tablespoon light brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter
- 1 ½ tablespoons ice water
- 1 cup skim milk
- 3 egg whites
- 2 tablespoons white sugar
- ¼ teaspoon vanilla extract
- 1 bananas, peeled and sliced
- 1 kiwi, peeled and sliced
- 1 cup sliced fresh strawberries

Directions
step 1: 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.
step 2: 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.
step 3: Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
step 4: 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.
step 5: 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.

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