BERRY CUSTARD TART RECIPES
CHOCOLATE CUSTARD-BERRY TART RECIPE | ALLRECIPES
This luscious and elegant berry tart is a perfect combination of rich custard and refreshing berries to add a delightful finish to your summer dinner party.
Provided by LAMB2LOVE
Categories Desserts Pies Tarts Fruit Tart Recipes
Total Time 1 hours 20 minutes
Prep Time 25 minutes
Cook Time 55 minutes
Yield 1 9-inch tart
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend flour, butter, and sugar together in a food processor until crumbly. Pour in water; mix until crust dough holds together. Press into the bottom and sides of a 9-inch tart pan. Poke holes in dough with a fork to eliminate air bubbles.
- Bake in the preheated oven until golden brown, about 20 minutes. Remove from oven; increase oven temperature to 375 degrees F (190 degrees C).
- Chop chocolate and place in a microwave-safe bowl. Microwave in 15-second intervals, stirring occasionally, until melted; spread over baked crust.
- Beat cream cheese, sugar, flour, vanilla extract, and egg together in a bowl using an electric mixer until smooth; spread filling over chocolate layer.
- Arrange berries tightly and evenly over cream cheese filling. Mix raspberry syrup and blackberry schnapps together in a small bowl; brush over berries using a pastry brush.
- Bake in the preheated oven until berries are reduced and filling begins to set, about 35 minutes. Remove from oven; filling will set completely as it cools.
Nutrition Facts : Calories 312.7 calories, CarbohydrateContent 34.4 g, CholesterolContent 58.5 mg, FatContent 17.6 g, FiberContent 1.6 g, ProteinContent 4.4 g, SaturatedFatContent 10.7 g, SodiumContent 123.7 mg, SugarContent 21.7 g
WHITE BALSAMIC CUSTARD TART WITH FRESH BERRY TOPPING ...
Provided by EPICURIOUS.COM
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and blend, using on/off turns, until coarse meal forms. Add egg yolk and cream. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly into 9-inch-diameter tart pan with removable bottom. Pierce dough all over with fork. Chill 1 hour.
- Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 22 minutes. Cool.
- Stir cream and cornstarch in medium bowl until cornstarch dissolves. Add eggs, egg yolks, and vanilla; whisk to blend.
- Boil vinegar in heavy medium saucepan until reduced to 1/4 cup, about 3 minutes. Add 3/4 cup water, sugar, and butter. Stir until butter melts; return to boil. Gradually whisk vinegar mixture into egg mixture; return to pan. Whisk until custard thickens and boils, about 1 minute. Strain into bowl; cool. Spread custard in prepared crust. Cover and chill tart at least 3 hours and up to 1 day.
- Arrange strawberry slices in star pattern in center of tart. Arrange raspberries in star pattern. Surround with blueberries. Cover loosely and chill until ready to serve. (Can be made up to 6 hours ahead.)
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