Ingredients
2 packages (6 count each) individual graham cracker tart shells2 egg whites, beaten1 cup sugar1/2 cup plus 2 tablespoons all-purpose flour3 cups milk2 eggs, beaten6 tablespoons butter, cubed2 tablespoons lemon juice12 medium strawberries, sliced12 blueberries6 tablespoons strawberry jelly, melted
Preparation
Brush insides of tart shells with egg whites. Place on two baking sheets. Bake at 350° for 5 minutes. Cool completely on wire racks.
In a heavy saucepan, combine the sugar and flour; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1 minute. Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat. Stir in butter and lemon juice. Refrigerate until chilled.
Just before serving, spoon custard into shells; top with strawberries and blueberries. Spoon jelly over fruit.
