Sunday, August 15, 2010
Meet the parents with a Blueberry lemon custard shortbread tart
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.