Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    baked 3-inch tart shells
     1/3  cup           sugar
   2      tablespoons   cornstarch
   1      dash          salt
   1 1/8  cups          milk
   3      ounces        cream cheese -- softened
   1                    egg yolk -- lightly beaten
     1/2  teaspoon      pure vanilla extract
   1                    egg white
   2      tablespoons   vanilla sugar
                        sugared fresh raspberries
                        fresh mint leaves -- (optional)

Preparation:

1. Bake tart shells from 1-crust pastry recipe; cool thoroughly. 2. Combine sugar, cornstarch and salt in saucepan; add 1 cup milk. Cook and stir over medium heat until thickened; remove from heat. 3. In small bowl combine cream cheese, remaining milk and egg yolk; slowly add cream cheese mixture to hot pudding, stirring constantly. 4. Return to heat and cook and stir 2 minutes longer; stir in vanilla and set aside. 5. Beat egg white to soft peaks. Gradually add vanilla sugar, beating to form stiff peaks. 6. Fold in pudding; spoon into tart shells; chill. 7. To serve, arrange sugared berries on top of pudding; garnish each with fresh mint leaves if desired. NOTE: Vanilla sugar is a lovely way to perfume and flavor fruit tarts. To make vanilla sugar: Cut 1-inch piece of vanilla pod and bury in a canister of granulated sugar. Let it stand a week before using. If desired, tarts can be made in combination with fresh blueberries.