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Berry-Lemon Custard Tarts
Recipes
Berry-Lemon Custard Tarts
6 servings
about 3 hours total (Active 30 minutes)

Ingredients

  • Flour (for dusting)
  • 1 (15-oz) package refrigerated ready-to-bake rolled piecrusts
  • 2 lemons, for zest
  • 4 large eggs
  • ½ cup sugar
  • ¼ cup cornstarch
  • 3 cups whole milk
  • 1 ½ teaspoons vanilla extract
  • ½ cup fresh raspberries
  • ½ cup fresh blueberries
  • ½ cup fresh blackberries
  • ¼ cup powdered sugar

Prep

    • Thaw piecrusts 15 minutes.

Steps

    1. Flour flat work surface lightly, then unfold one piecrust; cut 3 (4-inch) circles out of dough. Place each circle in a mini tart pan, pressing dough into bottom and up the sides; poke holes in bottom of dough using a fork. Repeat step with remaining piecrust.
    2. Arrange tart pans on baking sheet; chill 15 minutes. Meanwhile, preheat oven to 400°F. Zest lemons (2 tablespoons). Separate eggs reserving the yolks and discarding the whites.
    3. Bake tart shells 10 minutes or until golden. Let stand to cool.
    4. Meanwhile, pace egg yolks, sugar, and cornstarch in medium bowl; whisk 2–3 minutes or until pale yellow. Pour milk into medium saucepan over medium and bring to a boil. Whisk hot milk into egg mixture slowly; transfer mixture back into saucepan and stir constantly until custard thickens, then remove from heat. Stir in vanilla; transfer custard to bowl. Lay plastic wrap on top of the custard surface and chill 2 hours.
    5. Divide custard evenly among tart shells (about ½ cup each); top each with even amounts berries and sprinkle with powdered sugar. Serve.

Amount per ⅙ recipe serving: Calories 640, Total Fat 28g, Sat Fat 11g, Trans Fat 0g, Chol 155mg, Sodium 400mg, Total Carb 89g, Fiber 5g, Sugars 38g, Protein 10g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 10%