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| A fresh fruit custard dessert that sure to please your family and guests, It's easy to put together and you'll love the light texture! |
Crust:
1/3 cup almonds
1 1/4 cup flour
3 tablespoon sugar
6 tablespoons butter softened
1/4 teaspoon salt
2 tablespoon very cold ice water
9 inch removable bottom tart pan
Using a food processor, pulse almonds to a fine grind. Add the flour, salt, butter, sugar and pulse. Add the water and pulse until a soft ball forms.
Refrigerate wrapped in plastic at least two hours.
Preheat oven to 375 degree hot oven.
Roll out the dough to around 1/4 inch thickness. Fit in a 9 inch pan. Poke holes on the bottom and bake for ten minutes. Pour the filling into the crust and finish cooking until custard is set around 15 more minutes and crust looks golden on the edges. Place a metal pan of water inside the oven, (something like a pie plate with around 1/2 water in it while baking) When cool, place fresh fruits on top such as peaches, kiwi, strawberries, blueberries etc on top arranging in a pretty fashion. Melt around 1/2 cup strawberry jam in the microwave for around 10 seconds, brush the tops of the fruit with the melted jam.
Custard filling:
8 oz mascarpone cheese
1/2 cup sour cream
1 egg
3 tablespoons sugar
Beat together till smooth, pour into crust.