Dolelicious Double Berry Custard Tart
Custard fruit tart with raspberries and blackberries.
INGREDIENTS:
1/3 cup + 1 tbsp + 1/4 cup
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granulated sugar
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1/2 cup + 1-1/2 tbsp
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butter, softened
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2 tbsp (or 1/2 egg)
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egg(s), beaten
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1-1/2 cups
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all-purpose flour
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1-1/4 cups
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heavy cream
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1
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egg(s)
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1 tsp
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lemon peel, grated
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1 cup
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DOLE® Fresh Frozen Raspberries, partially thawed
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1 cup
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frozen DOLE® Blackberries, partially thawed
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DIRECTIONS:
- 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.