Recipe by Miriam Fried

Lemon Custard Tarts with Glazed Fruits

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Lemon Custard Tarts with Glazed Fruits
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

What a perfect and easy tart to adorn your table.

Ingredients

Tart

Glazed Fruits

  • 1 container lemon cream

  • 1 container custard

  • fruits of your choice

  • apricot jam

Directions

Prepare the Tart Shells

1.

Mix all tart ingredients in an electric mixer until it becomes a soft dough.

2.

Press into oiled tart pans (you can press these into well-oiled cupcake pans if you don’t have tart pans).

3.

Bake on 350 degrees Fahrenheit for 20 minutes. (If you choose to bake it in one large tart pan it will need about 30-40 minutes).

4.

Allow to cool.

Prepare the Glazed Fruits

1.

Mix the lemon cream and custard. With a piping bag, pipe some into each tart.

2.

Melt some apricot jam and smear it over your fruits. Top your tarts with the glazed fruits. Enjoy.

Notes:

Make Ahead Instructions: The tart shells can be frozen raw (pressed into the tart pans) for up to three months, or after baking, unfilled, at room temperature in an airtight container for two days, for four to five days in the refrigerator, or frozen for three to six months. When ready to use, thaw slowly in the refrigerator. The custard-lemon cream can be prepared up to two to three days in advance and kept in the fridge.

The assembled tarts should be stored in the refrigerator, tightly covered, and should be consumed within two to three days. Keep chilled until serving.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe tags

custard freezer friendly fruits lemons Miriam Fried tarts tu b'shavat tu b'shevat
Lemon Custard Tarts with Glazed Fruits

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