Good fruit tart custard recipes?

You know that little filling on the inside, but not one cream cheese based (I tried already) a more custard-y oneGood fruit tart custard recipes?
How about Bavarian Cream? That's what's inside Eclairs. It's not hard to make and tastes wonderful.Good fruit tart custard recipes?
Fresh fruit tart custard recipe





Pastry


1/4 lb butter, cold, chopped into pieces


1 1/2 cups flour


2 tablespoons sugar


3 egg yolks





Custard


2 egg yolks


1/4 cup sugar


1/4 cup flour


1 cup milk (full fat)


2 teaspoons vanilla extract


Topping


3/4 cup apricot jam


various fresh fruit (or tinned)








To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375掳F.


Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.


To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a 'skin' from forming) and allow to cool completely.


To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apicot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.


Serve the same day of making. Refrigerate any leftovers.
Custard Tart with Fresh Berries





GRAHAM CRACKER CRUST


2 cups graham cracker crumbs


3 tablespoons powdered sugar


6 tablespoons butter or margarine, melted





FILLING


1 container (16 oz.) sour cream


1 can (14 oz.) NESTL脡庐 CARNATION庐 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 raspberries, blueberries, blackberries and/or sliced strawberries





Directions:


PREHEAT oven to 350掳 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 8 to 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 35 to 40 minutes or until center is set. Cool in pan on wire rack.





FOR GLAZE:


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 before serving.








JM