Tuesday, June 29, 2010

Simple Fruit Custard Tart

Originally published in the Oregonian, this recipe is really simple and quick, but also really good, and you can use essentially whatever fruit you have on hand. Or none. Your call. I also used a different kind of crust, because I can't stand rolling dough. And I particularly love graham crackers.

♥ 5 oz of graham crackers, a little more than one of those packs in the box.
♥ 3 oz of butter, melted
♥ 1/4 cup of confectioners sugar

♥ 2 egg yolks
♥ 1 cup of sour cream
♥ 1/4 cup granulated sugar
♥ 1/2 tsp vanilla
♥ 1/2 tsp lemon zest

Lots of fresh fruit of your choosing.

Put the graham crackers in a sturdy bowl and crush with the bottom of a clean glass jar. Combine the first three ingredients and press into a 9-inch springform pan. Bake in a 375 degree oven for 10-15 minutes until set and toasty around the edges.

Combine the next five ingredients and mix until smooth. When the crust comes out of the oven, pour in the filling and put back in the oven for another ten minutes, until set. When cool, top with fruit and eat ravenously :)

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