Pie Recipes

Custard Tart with Fresh Raspberries

Custard Tart

Yield: 8 servings

Ingredients

Crust

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

Filling

  • 2 cups sour cream
  • 1 1/4 cups (14 ounce can) 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)

Instructions

Crust

  1. 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.

Filling

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

Glaze

  1. 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.
  2. Drizzle over filling.
  3. Arrange berries on top.
  4. Cover; refrigerate.
  5. Remove side of springform pan.

Attribution

Photo credit: arsheffield / CC BY



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