Berries And Cream Tart
|Coconut tart shell||1|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
1. Prepare and bake Coconut Tart Shell; cool.
2. While tart shell is baking, prepare lemon custard: From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. In heavy 2-quart saucepan over medium-low heat, heat butter or margarine, sugar, and cornstarch until mixture thickens slightly and boils; boil 1 minute. In small bowl, beat egg yolks slightly; stir in small amount of hot butter mixture. Slowly pour egg mixture back into butter mixture, stirring rapidly to prevent lumping. Cook over low heat, stirring constantly, until mixture thickens, about 1 minute. Remove saucepan from heat; stir in lemon juice and lemon peel. Cover and refrigerate custard 30 minutes or until just cool.
3. In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into lemon custard. Evenly spoon mixture into cooled tart shell in pan.
4. Arrange blueberries and raspberries on filling. Refrigerate tart 2 hours or until custard is completely set.