Mixed Berry Tart

Name: Mixed Berry Tart
Yield: makes 1 9 1/2-inch tart
Ingredients: 1 Shortbread Tart Crust, prebaked and cooled (page 136); 1/4 cup seedless jelly or jam (I like red currant jelly or seedless blackberry or raspberry preserves); 1 cup coconut milk (or rice milk, for a lighter custard); 2 tablespoons dark Karo syrup; 2 tablespoons cornstarch; 1/4 cup granulated sugar; 1/8 teaspoon salt; 1/2 teaspoon pure vanilla extract; 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk; 3 cups assorted berries (at least three types; if using strawberries, halve them)

December 9, 2011

There is nothing more delicious than custard cream and fresh berries, as far as I’m concerned. I could eat it with a spoon, morning, noon, and night. This light, fresh tart is easy to make and a favorite with all ages. My kids adore the shortbread crust, because it tastes like cookies and it’s heaped with antioxidant-rich berries, making it rather virtuous (well, sort of . . .).

Recipe notes

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