Blueberry Mulberry Custard Tart
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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 | Mulberry Iconic Magazines1 (14 ounce) can fat-free sweetened condensed milk½ cup low-fat sour cream½ lemon, juiced, divided2 teaspoons vanilla extract1 (9 inch) prepared graham cracker crust½ cup blueberry preserves2 tablespoons dry white wine1 cup fresh blueberries1 cup fresh mulberriesDirectionsPreheat 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 | Mulberry Iconic Magazinesprep:
10 mins
cook:
23 mins
additional:
25 mins
total:
58 mins
Servings:
8
Yield:
1 9-inch tart
TAG : Blueberry Mulberry Custard TartDesserts, Pies, Tarts, Fruit Tart Recipes,
