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Berry-Lime Custard Tart




Source of Recipe


Woman's Day - 5/6/03






List of Ingredients



• CRUST:
  
• 22 shortbread cookies (such as Lorna Doones)
  
• 3/4 cup macadamia nuts
  
• 1 cup sweetened shredded coconut
  
• 3 T butter, melted
  
• LIME CUSTARD:
  
• 3/4 cup sugar
  
• 2 T cornstarch
  
• 2 large eggs plus yolk from 1 large egg
  
• 1 cup milk
  
• 1/2 cup lime juice (grate peel before juicing limes)
  
• 1 T grated lime peel
  
• 5 T butter
  
• About 1 cup each blackberries, raspberries and blueberries
  






Instructions



1. Preheat oven to 350 degrees. Lightly coat a 9 or 10" tart pan with a removable bottom with nonstick spray.
   
2. Process cookies and nuts in a food processor to make fine crumbs. Add coconut and butter; process just to blend. Press firmly over bottom and up sides of pan.
   
3. Bake 15 minutes or until golden brown. Cool completely in pan on a wire rack. Remove pan sides.
   
4. Lime Custard: In a heavy medium saucepan, whisk sugar and cornstarch to mix, then whisk in eggs and egg yolk until thoroughly blended. Whisk in milk and lime juice.
   
5. Cook over medium-low heat, stirring often (don't boil or custard may curdle). As custard thickens, about 10 minutes, stir constantly 3 to 5 minutes until thick enough to coat back of a metal spoon.
   
6. Remove from heat. Add peel and butter; stir until butter melts. Spread evenly in crust; top with berries. Cover with plastic wrap and refrigerate at least 4 hours to set custard.
   






Final Comments


Serves 8