Custard Tart With Fresh Raspberries - Tarts Recipes - Recipes for Tarts

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Recipe for Custard Tart With Fresh Raspberries from the Tarts section.

Custard Tart with Fresh Raspberries

Yield: 8 servings

Crust
2 cups graham cracker crumbs
3 tablespoons confectioners' sugar
6 tablespoons butter or margarine, melted

Filling
2 cups sour cream
1 1/4 cups (14 ounce can) NESTL? CARNATION?
    Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extract

Glaze
1 tablespoon water
1 teaspoon cornstarch
1/4 cup raspberry preserves
1 cup fresh berries (raspberries, blueberries, blackberries
    and/or sliced strawberries)

Crust: Preheat oven to 350 degrees F.

Combine graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake for 8 to 10 minutes.

Filling: Combine sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust. Bake for 35 to 40 minutes or until center is set. Cool in pan on wire rack.

Glaze: Combine water and cornstarch in small saucepan; stir in preserves. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; strain to remove seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan.



We hope you enjoy your freshly made Custard Tart With Fresh Raspberries. This recipe came from Tarts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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