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!
Provided by Cheryl Jones
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 58m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 58.2 g, Cholesterol 22.6 mg, Fat 13.6 g, Fiber 2.2 g, Protein 6 g, SaturatedFat 5.4 g, Sodium 243.9 mg, Sugar 47.4 g
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