“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” -William Powell
Ever catch yourself gawking at the divine pastries and tarts in the bakery section while grocery shopping? *guilty* I know I have! Out of all the decadent lookers in the display case, fruit tarts and pies are by far my favorite. The beautiful contrasting colors of the fruits, ripe juicy berries, ooey gooey fillings, all screaming “EAT ME”. Every once in a while I will pick up a few for Hubby Darling and I to try. Most of the time he takes one bite and passes up on them as they end up being too sour or too sweet for his liking.
This (no bake) Fresh Berry Custard Tart is a beautifully delicious dessert that can be made ahead of time. You can add any berries that are in season or available locally to you. I used fresh raspberries and blackberries… although I am quite sure that this would be equally as delicious with strawberries and blueberries. The vanilla custard topped with fresh berries was a perfect pairing and the light graham cracker crust did not take away from the richness of the custard.
2 1/2 cups whole milk
2 large eggs
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoon raspberry gelatin powder
3 tablespoon water
2 cups berries (I used blackberries and raspberries)
Once the custard is room temperature, pour in pie crust (I used the mini pie crusts) and refrigerate for an hour, or until custard is set. Once set, spoon a thin layer of the gelatin mixture over the custard pies and arrange berries. Chill for another hour or until gelatin is set. Garnish with whipped cream and serve chilled.