This felt very festive to help celebrate the 4th of July, plus it’s always nice to have fruit when it’s in season. This isn’t necessarily difficult, but it is quite time consuming to make sure to allot enough time.

The shortbread crust is pretty easy to throw together, though be sure to factor in the chill time needed for the dough once you’ve got it into the tart pan. I don’t always have luck rolling crusts out and then trying to put it into the pan so I pressed the dough into the tart pan instead. This baked nicely and looked really pretty when it came out of the oven.

The custard isn’t difficult either, but just make sure you are careful not to scramble the eggs. One thing this recipe didn’t mention that I would recommend is straining the custard once it’s completely done. I took a bite before popping it in the fridge and found a few chunks of cornstarch that weren’t mixed so grabbed the strainer and pushed it through with a spatula just to get any other clumps out. You’ll pour this into the crust and then let it sit in the fridge for several hours.

I topped mine with strawberries, blueberries, and raspberries and had planned on doing the glaze but I didn’t think it needed it. I think it’s prettier than the last berry tart I made, but personally I think the other one tasted better. The custard wasn’t my favorite, but it certainly wasn’t bad! I might adjust things just slightly next time but I would make this again. As a note, this is really best the day it’s made as the crust can get a little soggy and the fruit starts to look a little sad so this is great for a crowd.

Happy 4th of July!

Baking Ease	10
Time Spent	8
Taste	9
Visual	10

Recipe Used: Sugar Salt Magic