Lychee Custard Tart
6 sheets phyllo dough
1 cup nonfat plain yogurt
1/2 cup fat-free egg substitute
1/3 cup sugar
1 tsp vanilla
1 1/2 cups lychees
2 Tbsp lychee (or berry) jam
Preheat oven to 350ºF.
In an 8" pie plate, layer the sheets of phyllo one at a time, misting each with the nonstick
spray. Fold under the overlapping phyllo edges to form a rim; crimp the phyllo as you would
a piecrust. Set Aside.
In a medium bowl, whisk the yogurt, egg substitute, sugar and vanilla. Pour the mixture into
the phyllo crust. Bake until crust is lightly browned and a knife inserted in the center
comes out clean, about 30 minutes. Cool to room temperature.
Arrange the lychees over the top of the tart.
In a small saucepan, warm the jam over low heat until it is melted. (Or microwave on
MED-LOW for 30 seconds.) Using a pastry brush, brush the lychees with the jam.
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