Custard Tart With Fresh Berries Recipes

BERRY CUSTARD TART

Steps:

• Preheat oven to 425°F/220°C.
• In a small bowl mix the egg yolk, water and vanilla extract. Set aside.
• Add the flour, sugar, salt and butter to a food processor. Pulse until small crumbs are formed. With the food processor running, add the egg and water mixture through the feed tube until it comes together in a ball. If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball. Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator.
• Using a piece of parchment paper larger than the tart pan, lightly flour the paper and roll out the dough using a rolling pin until you get a circle that is slightly larger than your tart pan.
• Lift the dough using the parchment paper and lay the dough into the tart pan and it press up the sides. Use a rolling pin over the pan to cut off excess dough. Prick the entire dough with a fork evenly to prevent the dough bubbling. Bake for 10-15 minutes or until golden brown.
• Set aside and allow to cool.
• In a medium saucepan, stir together the milk and sugar over medium heat bring to a boil.
• While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolks and egg. Stir the cornstarch into the eggs until smooth. Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking. Add the rest of the milk slowly to the egg mixture while whisking.
• Return the mixture to the saucepan over low heat stir the mixture constantly stirring so the eggs don't burn on the bottom of the pan, until thickened. Once the custard has thickened, remove from the heat. Stir in the the vanilla and mix until well incorporated. Transfer the custard into a glass storage dish and put plastic wrap directly on top of the custard to prevent a skin. Cover with a lid and refrigerate until ready to use. Can last up to 1 week refrigerated.
• Add the cooled custard to the cooled tart shell and smooth the top and spread to the edges. Top with the berries.

BLUEBERRY CUSTARD TART

Steps:

• Pastry: flour the ball of pastry lightly, flatten it to 6 or 7 inch circle; put it on a floured pastry cloth.
• With a floured rolling pin roll the pastry until it forms a circle about 13 ½ to 14 inches in diameter.
• The dough will become very thin-it is important to keep it the same thickness all over.
• Transfer dough to tart pan, centering it carefully.
• Quickly ease the dough on the sides down into the pan, making the sides a little thicker.
• Using scissors, trim the edges, leaving an even ½ to ¾ inch border standing up over the rim of the pan.
• Fold in a narrow hem, about ¼ inch wide, folding toward the middle (not toward the outside) and leaving the rim of the pastry raised a bit above the edges of the pan.
• **With pastry pincers, form a design on the rim, or with the dull side of a knife blade, form shallow ridges on an angle to decorate it.
• Prick fork holes about ½ inch apart in the bottom of the pastry.
• Place the tart pan in the freezer for at least 15-20 minutes.
• To bake, adjust a rack one-third up from the bottom of the oven and preheat to 400°.
• Center a 12-inch square of foil, shiny side down, over the frozen shell; press the foil into place in the shell, and fill it with dried beans or pie weights.
• Bake for 15 minutes, remove the shell from oven; and slowly/gently remove the foil by raising all four corners at once.
• Return the shell to the oven; bake 5-10 minutes, until it is dry and the bottom barely begins to color; remove shell from oven and cool for about 10 minutes.
• Decrease oven temperature to 325°.
• Filling: wash and thoroughly dry blueberries; set aside.
• Sift together the sugar, cinnamon, and nutmeg; set aside.
• In a large bowl, beat the eggs and egg yolks lightly just to mix; stir in the dry ingredients, vanilla, and cream.
• Place the blueberries evenly in a layer in the prepared pastry shell.
• Gently and slowly pour part of the cream mixture over the berries.
• Do not fill the shell all the way or it might spill on the way to the oven.
• With the back of a large spoon, tap any berries that are on top of the custard just to wet the tops a bit.
• Place the pan in the oven, the reach in and pour in the remaining custard (if there are any low spots on the rim of the pastry, the custard will run over; watch it carefully and , if necessary, do not use the full amount.
• Bake for about 35 minutes, until the custard no longer shakes if you tap the pan, and until a small sharp knife gently inserted into the middle of the custard comes out clean.
• Let the tart cool to room temperature.
• Remove the sides of the pan by placing the pan on a shallow custard cup; the sides will slip down.

CUSTARD TART WITH FRESH BERRIES

Steps:

• Combine graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1-1/2 inches up side of ungreased 9-inch springform pan. Bake in a preheated 350º oven for 8 to 10 minutes.
• Combine sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust. Bake for 35 to 40 minutes or until center is set. Cool in pan on wire rack.
• Combine water and cornstarch in small saucepan; stir in preserves. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; strain to remove any seeds if necessary. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan.

CHOCOLATE CUSTARD-BERRY TART

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.

LEMON TART WITH FRESH BERRIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease and lightly flour a springform pan and set aside.
• Combine flour, butter, and eggs in a food processor and pulse until a soft pastry ball forms. The dough will be pretty soft and hard to roll out. Take small portions of dough and flatten between your palms. Cover the base and sides of the springform pan until fully covered. Prick all over with a fork.
• Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove pastry from the oven and allow to cool completely.
• Combine water, sugar, lemon juice, lemon zest, egg yolks, cornstarch, and butter in a large bowl. Beat with an electric mixer until cornstarch and sugar are dissolved. Pour mixture into a small saucepan.
• Cook over medium heat, stirring constantly, until cream thickens and starts to bubble, about 10 minutes. Remove from heat and pour into the cooled pastry shell. Spread out evenly and chill in the refrigerator until set, about 3 hours.
• Once custard has set, top with fresh berries and lightly dust with powdered sugar.