Custard Tart with Fresh Raspberries

Yield: 8 servings

Crust
2 cups graham cracker crumbs
3 tablespoons confectioners' sugar
6 tablespoons butter or margarine, melted

Filling
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 extract

Glaze
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.