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:

1. Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan.
2. Cook until thick while stirring continuously.
3. Stir in lemon zest before removing from heat.
4. Set aside to cool.

Crust:

1. 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.