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:
kiwi slices
halved strawberries
red grapes
sliced mangoes
peaches

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.:

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1. 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.:

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