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!

• Preparation Time: 10 mins
• Cooking Time: 23 mins
• Total Time: 33 mins
• Calories: 376 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 (9 inch) prepared graham cracker crust
• 1 cup fresh blueberries
• 2 tablespoons dry white wine
• ½ cup low-fat sour cream
• 1 (14 ounce) can fat-free sweetened condensed milk
• ½ cup blueberry preserves
• ½ lemon, juiced, divided
• 1 cup fresh mulberries

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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