Mixed Berries: Custard Tart with Fresh Berries

posted by Meryl 06-13-102 2:59 PM

Custard Tart with Fresh Berries

"Sour cream, sweetened condensed milk and orange juice form a sweet-tart base perfect for showing off any kind of berries."

2 cups graham cracker crumbs
3 tablespoons powdered sugar
6 tablespoons butter or margarine, melted

2 cups sour cream
1 can (14-oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extract

1 tablespoon water
1 teaspoon cornstarch
1/4 cup raspberry preserves
1 cup fresh berries, raspberries, blueberries, blackberries, and/or sliced strawberries

Preheat oven to 350 F. (325 F for dark pans).
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 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 seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan.

Serving Size: 8

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