Pineberry Topped Vanilla Custard Tart - Wish Farms
Pineberry Topped Vanilla Custard Tart

Pineberry Topped Vanilla Custard Tart

90 Minutes



  • Wish Farms Pink-A-Boo® Pineberries
  • Wish Farms Raspberries
  • Edible roses
  • Shelled and crushed pistachios


  • 3 cups graham cracker crumbs
  • 1/4 cup sugar
  • Pinch of salt
  • 1.5 sticks butter, melted


  • 2 1/2 cups milk, divided
  • 1/3 cup sugar
  • 3 cornstarch
  • 2 egg yolks
  • Pinch of salt
  • 1 teaspoon vanilla
  • 1 tablespoon butter


  • Use EITHER a 9-inch round tart pan or a 13 7/8 x 4 3/8 x 1 rectangular tart pan
  • Combine all ingredients.
  • Press the mixture into the bottom of the pan and bake at 375° for 8-10 minutes, or until golden.
  • Set aside to cool completely before filing with custard.
  • Bring 2 cups of the milk to a simmer over medium high heat.
  • While milk is heating, whisk sugar and cornstarch together in a separate bowl. Add the yolks, remaining milk, and salt and whisk thoroughly until smooth.
  • When the pot of milk comes to a simmer, turn off the heat. Slowly, whisk 1/2 cup of the hot milk into the egg mixture to warm the mixture. Whisk the egg mixture into the pot and cook over medium heat, stirring constantly, until mixture thickens to almost pudding consistency. Do not boil the pudding.
  • Remove from heat; stir in vanilla and butter.
  • Pour the pudding into the cooled crust. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
  • Let chill in the fridge for at least 4 hours or overnight.
  • Decorate and serve!