Blueberry Mulberry Custard Tart

An eighth of a teaspoon isn't much, but it's enough to give the pie a sparkle it great recipe and very easy.

Recipe Summary Blueberry Mulberry Custard Tart

Blueberries and mulberries are everywhere in Eastern PA during the early- to mid-summer, so I created this quick and simple vanilla custard tart to accentuate the natural sweetness of the hand-picked berries. You can sift confectioners' sugar over the tart before serving. Enjoy!

Ingredients | Pumpkin Pie Recipe Easy Condensed Milk

1 (14 ounce) can fat-free sweetened condensed milk

½ cup low-fat sour cream

½ lemon, juiced, divided

2 teaspoons vanilla extract

1 (9 inch) prepared graham cracker crust

½ cup blueberry preserves

2 tablespoons dry white wine

1 cup fresh blueberries

1 cup fresh mulberries

Directions

Preheat oven to 425 degrees F (220 degrees C).

Combine condensed milk, sour cream, half of the lemon juice, and vanilla extract in a saucepan over medium heat. Simmer and stir over medium heat until custard thickens slightly, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour into graham cracker crust.

Combine blueberry preserves, wine, and remaining lemon juice in another saucepan over medium heat; simmer and stir over medium heat until the preserves have liquefied, 3 to 5 minutes. Stir in blueberries and mulberries until coated with preserves and warmed through, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour over custard.

Bake in preheated oven until the edges of the crust are golden, about 10 minutes. Let cool on a wire rack, about 15 minutes.

Chill in the refrigerator until custard sets before serving, at least 1 hour.

Info | Pumpkin Pie Recipe Easy Condensed Milk

prep: 10 mins cook: 23 mins additional: 25 mins total: 58 mins Servings: 8 Yield: 1 9-inch tart

TAG : Blueberry Mulberry Custard Tart

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