Today, I made a citrus fruit tart to use a surplus crust from yesterday's pie making session. I decided to top the tart with mandarin oranges as we have half a box of these left over from Christmas time.
Combine the following and pour in a par baked graham cracker crust:
8 oz Cream Cheese (room temp)
1/4 C butter (room temp)
1/2 C sugar
2 egg yolks
Pinch salt
1/4 tsp nutmeg
T lemon or orange juice
Bake on 425 for 10 minutes, reduce temp to 325 and bake for 30 minutes more.
Should be browned and slightly firm feeling. I love how it puffed up...
And fell way back down as it cooled. Resist the strong urge to dig in at this point.
Once custard is completely cool, arrange your fruit of choice on the top.
Brush on a glaze using some fruit jelly that you've heated a bit, or added hot water to.
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