Sunday, August 15, 2010

Meet the parents with a Blueberry lemon custard shortbread tart

Baking for my boyfriend is easy. He likes everything. Well except canned tuna. ahaha! But baking for the boyfriends parents when you have never met them can be difficult. I ask "so what do your parents like babe?" he says "they like everything." ahaaha well gee honey that doesn't help me.

I've been on a blueberry kick so I searched for something in my many recipes that I could add blueberries to. I have this easy blueberry lemon custard tart from Rachel Ray that I have been wanting to make.

So that is exactly what I did all the while hoping my boyfriend's parents will like everything I make too! ahaha!

Edit to a few hours later....I have met my martian's parents who are so great!! I can see where my sweet BF gets it from. So so nice!! Now we dig into the tart, in the back of my mind I'm thinking "oh dear I hope this is good or I am going to look like a big old a$$!"

SUCCESS!!! HOLY COW!! It was soooooooooo good!! Way to to go me!!

Here is the recipe! It's from Rachel Ray. She uses raspberries.

Enjoy and Keep On Making Stuff!!


3 cups frozen raspberries (1 pound) (I used fresh organic blueberries)

1 stick plus 6 tablespoons cold unsalted butter, cut into pieces

11/4 cups granulated sugar

13/4 cups all-purpose flour

3 large eggs

Zest and juice of 2 lemons (about 1/4 cup juice)

Confectioners’ sugar, for dusting


1.Drain the raspberries in a strainer set over a bowl. Preheat the oven to 400°. Using your fingers, combine the butter, 1/2 cup of the sugar and 11/2 cups of the flour and blend together until coarse crumbs form. Pour the mixture into an ungreased nonstick 9-inch springform or cake pan and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.

2.Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained raspberries evenly over the baked shortbread.

3.Beat the eggs with the remaining 3/4 cup of sugar until thick and pale yellow. Whisk in the lemon zest, the lemon juice and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries and bake the tart until the custard is set, about 30 minutes. Let cool, then dust with confectioners’ sugar.

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