Custard fruit tart with raspberries and blackberries.

Dolelicious Double Berry Custard Tart

1/3 cup + 1 tbsp + 1/4 cup	granulated sugar
1/2 cup + 1-1/2 tbsp	butter, softened
2 tbsp (or 1/2 egg)	egg(s), beaten
1-1/2 cups	all-purpose flour
1-1/4 cups	heavy cream
1	egg(s)
1 tsp	lemon peel, grated
1 cup	DOLE® Fresh Frozen Raspberries, partially thawed
1 cup	frozen DOLE® Blackberries, partially thawed

Cream together 1/3 cup plus 1 tablespoon sugar and butter in large bowl. Add 2 tablespoons egg and beat well. Stir in flour to form a soft dough. Chill one hour.
Roll on lightly floured surface to approximately 12-inch circle. Carefully press dough into 11-inch parchment lined tart pan with removable bottom. Pressing any excess dough into tart pan.
Prick bottom of dough with fork and chill 20 to 30 minutes.
Bake at 325ºF., 20 to 25 minutes or until lightly brown. Cool on wire rack.
Beat together cream, 1/4 cup sugar, egg and lemon peel in large bowl.
Arrange frozen raspberries and blackberries on cooled, baked tart shell. Pour filling mixture over berries. Place on baking sheet.
Bake at 325ºF., 30 to 40 minutes or until set and lightly brown.
Cool and chill 2 hours or longer before serving.