Blueberry Mulberry Custard Tart recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 243.9 mg
sugar: 47.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

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

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

Recipe Yield

1 9-inch tart

Recipe Note

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!

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