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Recipe to Print-Rusk Tart - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Rusk Tart - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Dessert Used in Baskets: No Base: Egg Kosher: No Ethnicity: American Kosher for Passover: No Preparation Time: 15.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 15.00 Minutes Heart Healthy: No Oven Temp: 350 Approx. Cost/Serving: $0.48 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: Directions: 3 egg whites 2 Tbls sugar Grate rusks, add butter, 1/2 cup sugar and cinnamon. Whip egg yolks and 1/2 cup sugar until lemon colored. Fold in milk slowly to form pudding. Make meringue from egg whites and remaining sugar. Layer a prepared 2-quart oblong pyrex dish with some 1/2 of the rusk crumbs. Then layer with the pudding. Top with meringue, sleaing the edges. Sprinkle with remaining rusk crumbs. Bake at 350 for 15 minutes, or until golden.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00