You'll need a medium sauce pan, measuring spoons, a large spatula and a measuring cup.
This recipe takes about ten minutes to prepare.
INGREDIENTS
- 6 graham cracker crumb tart shells
- 1/2 cup frozen berries
- 1 cup of half and half
- 1 tbsp cornstarch
- 2 tbsp sugar
- 1/2 tsp vanilla
STEP BY STEP
- open and arrange graham cracker crumb tarts
- fill the bottom of each tart shell with a layer of frozen berries (about 3/4 of the berries)
- set remaining berries aside
- combine the half and half, sugar and cornstarch in the saucepan and mix well
- heat the mixture over medium heat stirring often until it thickens (about five minutes)
- immediately pour the mixture into the tart shells covering the fruit (about 2/3 full)
- place remaining berries on top of the filled tarts
- serve chilled or warm
TIPS AND HINTS:
This recipe REALLY benefits from planning your pouring strategy.
When the custard starts thickening, it'll get really thick really quickly, so you've only got a few more moments to work with it to get it into the custard cups before it sets up too gloppily to pour.
Be sure to have good clear arm space to pour, and a nice flat spatula helps to scrape it in as well.
Do not overfill the tarts with the custard or there won't be enough to fill them all.
I use the three berry blend but blueberries, strawberries and other blends work equally well.
