Tart Lemon Blueberry Custard Tart |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A satisfyingly tart baked lemon custard with fresh blueberries IN the custard instead of on top. It's easier and presents really well with a doily dusting of confectioner's sugar. Ingredients:
one par-baked (weighted and baked 325f about 10-15 min.) and cooled tart shell. still in the tart pan. |
1 c. sugar |
1/2 c. fresh lemon juice |
3 lg. eggs |
3 lg. egg yolks |
1/2 c. whipping cream |
1-1/2 c. fresh blueberries (or fruit of your fancy) |
confectioners' sugar and a round paper doily |
Directions:
1. Preheat oven to 325 degrees. put the blueberries in tart shell
2. Whisk sugar, lemon juice, eggs and egg yolks in large bowl until well blended. You want the ingredients well blended but NOT frothy.
3. Gradually gently whisk in whipping cream.
4. Strain through sieve and pour over the berries filling the shell.
5. Bake until custards are barely set in center, about 30
6. minutes. Remove from oven to cool completely on rack.
7. Cover and chill for a few hours or overnight.
8. Before presenting
9. Place doily on top of chilled tart and sift confectioner's sugar over it. Carefully remove doily and serve with whipped cream.
10. I took the photo before dusting the tart..I coul;dn't find the tart pan and I had to make my own shell in a springform, soooo your's will no doubt be prettier.
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