Tart Lemon Blueberry custard tart
From magflower 16 years ago
- 30 minutes to make
- Serves 8
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. shopping list
- 1 c. sugar shopping list
- 1/2 c. fresh lemon juice shopping list
- 3 lg. eggs shopping list
- 3 lg. egg yolks shopping list
- 1/2 c. whipping cream shopping list
- 1-1/2 c. fresh blueberries (or fruit of your fancy) shopping list
- confectioners' sugar and a round paper doily shopping list
How to make it
- Preheat oven to 325 degrees. put the blueberries in tart shell
- Whisk sugar, lemon juice, eggs and egg yolks in large bowl until well blended. You want the ingredients well blended but NOT frothy.
- Gradually gently whisk in whipping cream.
- Strain through sieve and pour over the berries filling the shell.
- Bake until custards are barely set in center, about 30
- minutes. Remove from oven to cool completely on rack.
- Cover and chill for a few hours or overnight.
- Before presenting
- Place doily on top of chilled tart and sift confectioner's sugar over it. Carefully remove doily and serve with whipped cream.
- 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.
The Rating
Reviewed by 1 people-
Your recipe is wonderful! Thank you so much for sharing it here.
annieamie
in Los Angeles loved it
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