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Lemon-Phyllo Fruit Tart




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




Nonstick spray coating
8 sheets frozen phyllo dough (about 18x14-inch rectangles), thawed
1/4 cup finely crushed gingersnap cookies
2/3 cup sugar
1 envelope unflavored gelatin
1-1/2 cups water
1/2 teaspoon finely shredded lemon peel
1/4 cup lemon juice
Few drops yellow food coloring (optional)
1 1.3-ounce envelope whipped dessert topping mix
1/2 cup fat-free milk
Fresh raspberries, kiwifruit slices, and lemon peels


Recipe



1. Lightly coat a 10-1/2- or 11-inch round tart pan with a removable bottom with cooking spray. Trim phyllo to 14-inch squares. Keep phyllo covered with a sheet of plastic wrap to prevent drying out. Place 1 phyllo sheet in prepared pan; allow ends to hang over edge. Lightly coat with nonstick spray. Sprinkle with gingersnap crumbs. Add another sheet of phyllo, staggering corners. Repeat with remaining phyllo, cooking spray, and crumbs, ending with phyllo and cooking spray. Trim phyllo to 2 inches beyond rim of pan. Fold edges toward center, forming a shallow edge. Lightly press center of phyllo in pan to remove bubbles. Line with a double thickness of foil. Place on a baking sheet. Bake in a 375 degree F oven for 10 minutes. Remove foil; bake for 5 to 7 minutes more or until golden. Cool.
2. For filing, in a heavy small saucepan combine sugar and gelatin; stir in water. Cook and stir over low heat until gelatin is dissolved. Remove from heat; stir in lemon peel, lemon juice, and, if desired, food coloring. Pour into a bowl. Cover; refrigerate for 1 hour or until mixture has the consistency of corn syrup, stirring occasionally.
3. Prepare topping mix according to package directions, except use the 1/2 cup milk. Fold partially set gelatin into topping. Cover; refrigerate for 1 hour or until mixture mounds when spooned. Spoon into cooled crust. Cover; chill for 2 to 6 hours or until firm. Top with raspberries, kiwifruit slices, and lemon peel twists. Makes 10 servings.