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Custard Tart with Fresh Raspberries

Yield: 8 servingsCrust
2 cups graham cracker crumbs
3 tablespoons confectioners` sugar
6 tablespoons butter or margarine, meltedFilling
2 cups sour cream
1 1/4 cups (14 ounce can) NESTL?� CARNATION�
    Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extractGlaze
1 tablespoon water
1 teaspoon cornstarch
1/4 cup raspberry preserves
1 cup fresh berries (raspberries, blueberries, blackberries
    and/or sliced strawberries)Crust: Preheat oven to 350 degrees F.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.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.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.

 

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