These fruit tarts are convenient and easyto make. Flaky crust is covered with a lemony custard and finishedwith a drizzle of raspberry jam on top.
Recipe: Raspberry CustardTarts
1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup vegetable shortening 5 tablespoons ice-cold water 2 large eggs 1 cup granulated sugar 1/3 cup butter, melted 2 teaspoons lemon juice 1 teaspoon vanilla extract 1/2 cup raspberry jam
Combine flour and salt in a large mixingbowl; cut in shortening until mixture resembles coarse crumbs.Sprinkle 1 tablespoon water at a time on top of dough; toss gentlyto mix. Form into a ball and flatten on a floured surface, rollingto 1/8-inch thick. Cut into 3-inch rounds and press into ungreasedmuffin tins.
Preheat oven to 400°F (205°C).
In a separate bowl, combine eggs, sugar,melted butter, lemon juice and vanilla. Divide evenly among thetart shells. Bake for 15 minutes or until filling is set. Removefrom oven; cool before removing from pan.
Divide raspberry jam evenly among topsof the tarts and serve.
Makes 18 tarts.
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