Fruit Tart


  1. 1/2 cup Cornstarch
  2. 3/4 cup Splenda
  3. 1 Lemon Zest
  4. 4 cups Soy Milk
  5. 6 sheets Phyllo Dough
  6. 1 spray Butter Flavored Pam
  7. 1 pint Blueberries
  8. 1 pint Raspberries
  9. 1 pint Blackberries
  10. 1 pint Strawberries
  11. 1/2 cup Apricot Jam
  12. 1 tablespoon Water


  1. Spray a 9″ pie plate with Butter Flavored Pam
  2. Layer a sheet of phyllo dough and spray with Pam
  3. Repeat for 6 sheets.
  4. Bake at 350 degrees for 5 minutes or until golden brown
  5. Remove and let cool.


  1. In a medium saucepan, combine the sugar or Splenda, cornstarch and lemon zest.
  2. Add the Soy Milk, little by little, stirring constantly to break up any small lumps that form.
  3. When the mixture is completely combined, place over medium heat and continue stirring until the mixture comes to a boil and steam comes off the top.
  4. When the pudding is thickened remove from the heat.
  5. Let cool for 5 minutes


  1. Heat the apricot jam and the water in a pot over low heat until it thins down enough to paint the fruit and crust.
  2. Pass through a sieve to remove any lumps
  3. Wash and drain the fruit
  4. Cut off the stems of the strawberries


  1. Paint the crust with the thinned out jam
  2. Pour the filling into Pie Crust
  3. Let cool for 15 minutes until it is firm enough to the fruit on top
  4. Place the fruit in a nice design on top
  5. Paint with the apricot jam
  6. Chill for at least one hour to set