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Strawberry or Raspberry Custard Tart

 
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We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!

Yield

12

servings

Prep

45

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

Almond crust
¼ cup almonds
slivered
*
1 ½ cups all-purpose flour
¼ teaspoon salt
3 tablespoons brown sugar
firmly packed
½ cup butter
cold, unsalted, 1 stick, cut into small pieces
1 large eggs
cold
½ teaspoon vanilla extract
¼ teaspoon lemon zest
fresh grated
*
Custard cream
4 large egg yolks
4 tablespoons all-purpose flour
3 tablespoons sugar
2 cups light cream (half&half)
½ teaspoon vanilla extract
Topping
strawberries
and raspberries, hulled to cover surface of tart
*
Glaze
½ cup currant jelly
*
1 teaspoon lemon juice

Directions

CRUST: Finely grind almonds in a food processor with an on/off mixture or with a rolling pin until as finely ground as possible.

Add flour, salt and brown sugar to processor and blend, or combine ground almonds, flour, salt, and brown sugar in a bowl and stir to blend.

Add butter and process or work with the fingertips until mixture ressembles coarse crumbs.

In a small bowl beat egg lightly. Stir in the vanilla and lemon zest. With processor on, add egg mixture to the dough through feed tube and process until dough forms.

Pat dough into a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Remove dough from refrigerator. Press in 10 inch tart pan (with removable bottom), patting in even minutes before baking. Bake line with foil for 15 minutes, remove foil and bake a further 20 to 30 minutes empty.

CUSTARD CREAM: In a medium mixing bowl, beat egg yolks and sugar until pale yellow and thick.

Beat in 4 tbsp all purpose flour. Heat half-and-half in medium sized non reactive saucepan over low heat until small bubbles form around edges.

Remove from heat and pour a small amount of hot mixture into egg yolk mixture, whisking constantly.

Add remaining half and half mixture, whisking. Pour mixture back into pan on heat, lower heat and cook it, stirring for 5 to 7 minutes. Add vanilla, let the mixture cool and chill it, covered (use plastic wrap) until needed.

ASSEMBLY: Spread Custard Cream even over fully baked almond crust. Arrange hulled strawberries or raspberries in concentric circles, stem ends down, over pastry cream. Melt red currant jelly with 1 teaspoon lemon juice and brush the glaze gently over the fruit.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 23655% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 130mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 1%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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