Lemon Custard Tart with Raspberries |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This tart is one of my most favorite company desserts. It's quick and easy to make, looks beautiful and tastes light and refreshing after a meal. Ingredients:
1 pie shell |
1/2 lemon, zest of, of removed with a grater |
2/3 cup sugar |
2 large eggs |
4 tablespoons melted unsalted butter |
2 tablespoons sour cream |
1/4 cup fresh lemon juice |
2 tablespoons fresh orange juice |
2 1/2 cups fresh raspberries or 2 1/2 cups berries, of your choice (blueberry is delicious too.) |
Directions:
1. Preheat oven to 375, and place rack in center of oven.
2. Place the sugar and lemon zest in a food processor and mince until the zest is as fine as the sugar.
3. Add the eggs, butter, and sour cream to the processor and blend for 1 minute.
4. Add the lemon and orange juice and switch the machine on and off quickly just to combine.
5. Pour the filling into the prebaked pastry shell.
6. Place on a baking sheet and bake until the center is softly set, but not firm- about 12 minutes.
7. Remove from oven and place on a wire rack to cool completely.
8. This tart can remain at room temperature for several hours before serving.
9. Up to 2 hours before serving, cover with washed and dried berries.
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