Use betty crocker™ pie crust mix for the scratch pie crust in this recipe to save time and elbow grease.
Blueberry Mulberry Custard Tart
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 | Lemon Pie Recipes From Scratch
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 | Lemon Pie Recipes From Scratch
prep:
10 mins
cook:
23 mins
additional:
25 mins
total:
58 mins
Servings:
8
Yield:
1 9-inch tart
