FRESH FRUIT TARTS

2 slightly beaten egg yolks*
2 cups milk
1 (3 oz.) pkg. regular vanilla pudding
2 (3 oz.) pkg. cream cheese
2 egg whites**
1/4 cup sugar
8 baked tart shells, 3 1/2-inches in diameter, cooled
Fresh fruits in season

Combine beaten egg yolks and milk. Cook pudding mix according to package directions using the egg-milk mixture as the liquid. Remove from heat.

Cut cream cheese in pieces and add to hot pudding, beat until cheese is melted. Let mixture cool about 10 minutes.

Beat egg whites to soft peaks; gradually add sugar beating to stiff peaks. Fold egg whites into pudding. Spoon into tart shells; chill.

Just before serving, spoon sugared fresh strawberries, blueberries or peach halves over tarts.

Makes 8 servings.

Editor's note:
Source: American Egg Board

*Cooking Egg Yolks for Use in Recipes – The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

**Cooking Egg Whites for Use in Recipes – Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.