Fruit Tart Appetizers #1

From the Azumaya Round Wrap package, which I use them all the time to make wontons, crab rangoon and pierogi, but this is a great fruity appetizer. Use whatever fresh fruit you want if you don't prefer kiwi, strawberries or raspberries.

• Ready In: 40 mins
• Serves: 10
• Yields: 60 tarts

Ingredients

• 1⁄2 cup sugar
• 4 1⁄2 tablespoons cornstarch
• 1⁄8 teaspoon salt
• 2  egg yolks, beaten
• 2  cups milk
• 1  tablespoon butter
• 3⁄4 teaspoon vanilla
• 1 (12 ounce) package wonton wrappers
• 5  kiwi, peeled and sliced
• 5  strawberries, sliced
•  raspberries

Directions

1. Preheat oven to 425 degrees.
2. Spray muffin tin with cooking spray and place a round wrap in each cup. (the edges will be slightly ruffled).
3. Lightly spray the top of each wrap with cooking spray.
4. Bake until golden brown, about 6-7 minutes.
5. Let shells cool and store in an airtight container until you are ready to use them.
6. Combine sugar, cornstarch and salt in a medium saucepan, stirring until blended.
7. Combine egg yolks and milk and stir into the sugar mixture.
8. Bring to a boil over medium heat and cook for 1 minute, stirring constantly.
9. Stir in butter and vanilla.
10. Pour into individual shells.
11. Cool for 30 minutes.
12. Garnish with fruit.