Strawberry or Raspberry Custard Tart (#1655)
Serves
Ready
12
1.5
Hours
Prep
Cook
45
Minutes
45
Minutes
Categories
Desserts
Tarts
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Ingredients
Almond Crust
- 1/4 cup Almonds slivered
- 1 1/2 cups All-Purpose Flour
- 1/4 tsp Salt
- 3 tablespoons Brown Sugar firmly packed
- 1/2 cup Butter cold, unsalted, 1 stick, cut into small pieces
- 1 large Eggs cold
- 1/2 tsp Vanilla Extract
- 1/4 tsp Lemon Zest fresh grated
Custard Cream
- 4 large Egg Yolks
- 4 tablespoons All-Purpose Flour
- 3 tablespoons Sugar
- 2 cups Light Cream (Half&Half)
- 1/2 tsp Vanilla Extract
Topping
- 1 Strawberries and raspberries, hulled to cover surface of tart
Glaze
- 1/2 cup Currant Jelly
- 1 tsp 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.
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