INGREDIENTS

CREAM FILLING: :
1 cup Angel Evaporated Filled Milk
3/4 cup water
2 eggs
1/3 cup cornstarch
1/2 tsp vanilla essence
1/2 cup sugar
1 tsp grated lemon zest

CRUST:
2 cups graham cracker crumbs
2 tbsp sugar
1/4 tsp ground cinnamon
1 cup softened butter
FRUIT TOPPINGS: :

PROCEDURE

CREAM FILLING: COMBINE MILK, WATER, EGGS, CORNSTARCH, VANILLA AND SUGAR IN A HEAVY BOTTOM SAUCEPAN. COOK UNTIL THICK WHILE STIRRING CONTINUOUSLY. STIR IN LEMON ZEST BEFORE REMOVING FROM HEAT. SET ASIDE TO COOL.

CRUST: MIX TOGETHER GRAHAM CRUMBS, SUGAR, CINNAMON AND MELTED BUTTER. DIVIDE INTO 6 INDIVIDUAL TART MOLDS. PRESS BOTTOM AND SIDES USING A SPOON. CHILL IN THE REFRIGERATOR.

1. Pour cream filling into prepared crust.
2. Top with fresh fruit slices.
3. Chill completely before serving.