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Custard Tart with Fresh Berries

A custard tart with fresh berries will please your family and friends. Sour cream, sweetened condensed milk and orange juice form a sweet-tart base perfect for showing off any kind of berries.

Custard Tart with Fresh Berries
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    8
    servings
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Ingredients

  • GRAHAM CRACKER CRUST:
  • 2 cups graham cracker crumbs
  • 3 tablespoons powdered sugar
  • 6 tablespoons butter or margarine
  •  
  • FILLING:
  • 1 container (16 oz.) sour cream
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/2 cup orange juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  •  
  • GLAZE:
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1/4 cup raspberry preserves
  • 1 cup fresh raspberries, blueberries, blackberries and/or sliced strawberries

Instructions

PREHEAT oven to 350° F.

FOR CRUST:
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.

FOR FILLING:
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.

FOR GLAZE:
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 before serving.