Custard Fruit Tart

Rechy Freilich Rechy Freilich
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Growing up, this custard recipe was a dessert staple for its versatility, simplicity, and deliciousness! Credit for this one goes to my mother, from whom I inherited my favorite recipes, and who taught me just how much love can be added into any dish.

40m 6
Medium Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Beat the eggs with the sugar until fluffy and light.

  2. Add in the vanilla sugar and cornstarch, then set aside.

  3. In a large pot, bring water, orange juice, and margarine to a rolling boil.

  4. Turn down the flame slightly to medium high, add in the egg mixture, and whisk continuously until the custard thickens and color changes from light to a darker yellow.

  5. Remove from heat and allow to cool slightly (approximately 10 to 15 minutes). While still warm, pour the custard into the tart shell and leave to cool to room temperature.

  6. When at room temperature, add the fruit to decorate as desired.

  7. Prepare the jello according to package instructions. While still runny, use a spoon to coat the fruit. Use just enough jello to seal in the fruits and give the sheen (it’s not needed for taste, so don’t overdo it!).

Credits

Variations:
If you want custard to remain runny (for example, to serve with warm apple strudel), once cool you can use an immersion blender to blend it smooth. Please note that it will stay at this consistency and can no longer be used in things that need to be cut—such as for the tart above, Boston cream pie, or Napoleons.

Description:
Photography by Shoshi Sirkis
Styling by Anat Lobel

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