Custard Tart With Fresh Blackberries
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Instructions
PREHEAT oven to 350 F.
FOR CRUST:
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 10 minutes.
FOR FILLING:
Combine sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust.
BAKE for 40 minutes or until center is set. Cool in pan on wire rack.
FOR GLAZE:
Combine water and cornstarch in small saucepan raspberries. 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 and refrigerate before serving.
