Field Berry Custard Tart
For the crust, you can make a standard pastry shell, or this easy, press-in-the pan crust.
Ingredients
- 4 cups (1 L) mixed berries (raspberries, blueberries, blackberries)
- 1 tbsp (15 mL) grated lemon rind
- 1/2 cup (125 mL) granulated sugar
- 2 tbsp (30 mL) all-purpose flour
- 2 eggs
- 1/2 cup (125 mL) milk or cream
- 1/2 tsp (2 mL) vanilla
Preparation
Press pastry dough evenly into bottom and up sides of 9-inch (23 cm) pie plate or fluted flan pan with removable bottom. Chill for 15 minutes.
In medium bowl combine berries with lemon rind, sugar and flour. Spread evenly in pastry shell. In small bowl, beat eggs with milk and vanilla; pour over berries.
Bake in 425F (220C) oven for 15 minutes, reduce temperature to 375F (190C) and bake for 40 minutes longer or until puffed, and knife inserted in centre comes out clean. Let cool.
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