Lychee Custard Tart

Preheat oven to 350ºF.

In an 8" pie plate, layer the sheets of phyllo one at a time, misting each with the nonstick spray. Fold under the overlapping phyllo edges to form a rim; crimp the phyllo as you would a piecrust. Set Aside.

In a medium bowl, whisk the yogurt, egg substitute, sugar and vanilla. Pour the mixture into the phyllo crust. Bake until crust is lightly browned and a knife inserted in the center comes out clean, about 30 minutes. Cool to room temperature.

Arrange the lychees over the top of the tart.

In a small saucepan, warm the jam over low heat until it is melted. (Or microwave on MED-LOW for 30 seconds.) Using a pastry brush, brush the lychees with the jam.