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Full Online Book HomeLearning KitchenFruit - Mixed Berries - Custard Tart With Fresh Berries
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Fruit - Mixed Berries -  Custard Tart With Fresh Berries Post by :passion72 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1007

Click below to download : Fruit - Mixed Berries - Custard Tart With Fresh Berries (Format : PDF)

Fruit - Mixed Berries - Custard Tart With Fresh Berries

"Sour cream, sweetened condensed milk and orange juice form a sweet-tart base perfect for showing off any kind of berries."

Crust:
2 cups graham cracker crumbs
3 tablespoons powdered sugar
6 tablespoons butter or margarine, melted

Filling:
2 cups sour cream
1 can (14-oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extract

Glaze:
1 tablespoon water
1 teaspoon cornstarch
1/4 cup raspberry preserves
1 cup fresh berries, raspberries, blueberries, blackberries, and/or sliced strawberries


Preheat oven to 350 F. (325 F for dark pans).
Combine graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake for 8 to 10 minutes.

Combine sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust. Bake for 35 to 40 minutes or until center is set. Cool in pan on wire rack.

Combine water and cornstarch in small saucepan; stir in preserves. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; strain to remove seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan.

Serving Size: 8
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Source: Midwest Living 1/2 cup sugar 1/4 cup cornstarch 3 cups fresh or frozen blueberries 1/2 cup water 2 cups graham cracker crumbs 3/4 cup butter, melted 2 8-ounce packages cream cheese, softened 1-1/2 cups sugar 2 teaspoons vanilla 1 cup whipping cream, whipped In a medium saucepan, stir together the 1/2 cup sugar and the cornstarch. Stir in the fresh or frozen blueberries and water. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from the heat. Cover and let the mixture cool. In a medium mixing
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2 cups Cranberries (fresh or frozen) 2 cups Raspberries (fresh or frozen) 2 cups of sugar. 1 bottle of vodka (750 ml) (quart) In food processor, coarsely chop cranberries with 1/2 of the sugar, transfer to a large airtight jar. Repeat with the raspberries and remaining sugar, add to jar. Pour in vodka, seal and shake. Refrigerate for 2 weeks, shaking often. Stain through double thickness of dampened cheesecloth into large bowl, squeezing gently to extract juices. Pour into decorator bottles and seal. Make ahead, and store in cool dark place for up to 1 years, makes 6 cups.
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