Lemon Raspberry Custard Tart
Makes: One 11" (28 cm) tart
Ingredients
- Crust:
- 1 1/2 cups (375 mL) all-purpose flour
- 1/4 cup (60 mL) icing sugar
- 1/8 tsp (0.5 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cut into 8 pieces
- 1 large egg yolk
- 3 tbsp (45 mL) ice cold water
- Filling:
- 1 can (300 mL) Original Eagle Brand® Sweetened Condensed Milk
- 1 cup (250 mL) hot tap water
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) finely grated lemon zest
- 3 large eggs, well beaten
- 1 cup (250 mL) fresh raspberries
Directions
Crust:
Step 1:
In food processor combine flour, icing sugar and salt. Add butter and pulse until mixture resembles coarse cornmeal. Add egg yolk, then water. Shape dough into disk, and roll out to 14" (36 cm) circle on well-floured surface.
Step 2:
Gently fit into 11" (28 cm) tart pan with removable bottom. Place large piece of parchment paper in tart pan, leaving at least 2" (5 cm) hanging over the sides. Fill with pie weights or dried beans. Bake in preheated 400°C (200°C) oven for 20 minutes. Remove from oven, remove parchment paper and pie weights, and return to oven for 5 more minutes. Reduce heat to 350°F (180°C).
Filling:
Step 3:
With electric mixer on low speed, combine sweetened condensed milk, hot water, lemon juice and zest. Add eggs and beat until well mixed.
Assemble and Bake:
Step 4:
Pour filling into crust. Arrange raspberries on filling, pressing to bottom. Bake 40 minutes or until center is almost set. Cool on wire rack. Serve at room temperature or chilled.