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Berry-Lime Custard Tart




Source of Recipe


Woman's Day


List of Ingredients




CRUST
22 shortbread cookies (such as Lorna Doones)
3/4 cup macadamia nuts
1 cup sweetened shredded coconut
3 Tbsp butter, melted

LIME CUSTARD
3/4 cup sugar
2 Tbsp cornstarch
2 large eggs plus yolk from 1 large egg
1 cup milk
1/2 cup lime juice (grate peel before juicing limes)
1 Tbsp grated lime peel
5 Tbsp butter

About 1 cup each blackberries, raspberries and blueberries


Recipe



1. Heat oven to 350°F. Lightly coat a 9- or 10-in. 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.