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Custard Tart with Fresh Raspberries

Custard Tart



  • 2 cups Graham cracker crumbs
  • 3 tablespoons confectioners' sugar
  • 6 tablespoons butter or margarine, melted


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


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


  1. Crust: Heat oven to 350 degrees F.
  2. 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.
  3. Bake for 8 to 10 minutes.
  4. Filling: Combine sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth.
  5. Gently pour into crust.
  6. Bake for 35 to 40 minutes or until center is set. Cool in pan on wire rack.
  7. 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.
  8. Drizzle over filling.
  9. Arrange berries on top.
  10. Cover; refrigerate.
  11. Remove side of springform pan.

Yield: 8 servings


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