Easy blueberry kiwi lemonade tart recipe

Ingredients

Lemonade Crust Recipe:

• 1 1/2 Cups Mother’s Iced Lemonade Cookies (or other hard lemon cookie – not a cookie with a filling)
• 5 Tablespoons Unsalted Butter (melted)
• 3 Tablespoons Sugar
• 8 Ounces Whole Milk
• 1 Ounce Corn Starch
• 2 Ounces Sugar
• 1 Tablespoon Whole Egg (crack egg into a small dish, whisk the egg and spoon out amount needed)
• 2 Egg Yolks
• 1 Ounce Unsalted Butter
• 1/8 Ounce Vanilla Extract

White Chocolate Filling Recipe:

• 4 Ounces Good Quality White Chocolate (such as Ghirardelli or Lindt)

Fresh Fruit Topping Recipe:

• 3/4 – 1 Cup Fresh Blueberries (washed and dried)
• 2 Kiwi Fruit (peeled and sliced into 1/8″ thick - slices)
• 1/2 Cup Apricot Preserves (melted)

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Preparation

• Lemonade Crust:
  Preheat oven to 350 degrees Farenheit.
  Add the cookies to your food processor and pulse until finely ground crumbs.
• Add melted butter and sugar to processor. Process until all of the ingredients come together and look like wet sand.
• Press into an 8″ tart pan with removable bottom. Using your hands and fingers evenly spread the mixture on the bottom and up the sides of the pan.
• You can also use a springform pan or solid pie pan for this. It’s much easier to slice and serve if you use a pan with a removable bottom.
  Put the tart pan on a cookie sheet and bake for 10 – 15 minutes.
  
• The crust will be a light brown and somewhat firm to the touch when done.
• Remove from oven and set aside to cool.
  Pastry Cream.
• Dissolve cornstarch in 1/8 cup of the milk. Combine remaining milk with sugar and bring to a boil.
• Whisk eggs into the cornstarch mixture. Whisk 1/3 of the boiling milk mixture into the egg and cornstarch mixture.
  
• Once thoroughly mixed pour the egg mixture into the boiling milk mixture and continue to whisk for about one more minute.
• Remove from heat and whisk in the butter and vanilla.
• Transfer the mixture to another container and cover the surface with a layer of plastic wrap. Place into refrigerator to chill.

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