Fresh Berry Custard Tart

“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.

I made this pie this weekend when my friend ‘N’ came over for dinner. Our plan was that she was going to make dinner and me dessert. After she spoiled us with her yummy biryani, it was my turn to return the favor. Both ‘N’ and Hubby Darling agreed that this pie was *wait for it…* berry good (I know, I know… but can you blame me :P) While asking for seconds of whipped cream topping for his tart, HD also gushed how this was one of my best desserts yet. 🙂 The best part… I can now stop torturing HD with all of my experimental Fruit Pie/Tart purchases from the local bakery.

Ingredients:

6 mini graham cracker pie crusts or one 9 inch graham cracker pie crust
2 1/2 cups whole milk
2 large eggs
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract

1 teaspoon corn starch
2 tablespoon raspberry gelatin powder
3 tablespoon water
2 cups berries (I used blackberries and raspberries)

Method:

In a medium saucepan, over medium low heat bring the milk to a simmer. Meanwhile, in a separate bowl, whisk the eggs, yolks, sugar, corn starch, and vanilla together. Slowly pour the mixture into the simmering milk, whisking gently to combine (make sure the milk is simmering and not boiling… other wise you will end up with scrambled egg soup). Cook on low heat for ten minutes while whisking constantly. Remove the saucepan from heat and let custard cool until room temperature. In a small bowl mix the gelatin powder and water and set aside.

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.

Enjoy!

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