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Dolelicious Double Berry Custard Tart

Custard fruit tart with raspberries and blackberries.

Photo of 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


  1. 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.
  2. 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.
  3. Prick bottom of dough with fork and chill 20 to 30 minutes.
  4. Bake at 325ºF., 20 to 25 minutes or until lightly brown.  Cool on wire rack.
  5. Beat together cream, 1/4 cup sugar, egg and lemon peel in large bowl.
  6. Arrange frozen raspberries and blackberries on cooled, baked tart shell.  Pour filling mixture over berries.  Place on baking sheet.
  7. Bake at 325ºF., 30 to 40 minutes or until set and lightly brown.
  8. Cool and chill 2 hours or longer before serving.
Fruit pairings tout 2018
Beverage fanbook
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