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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hasnain bukhari
[email protected]This was my first time making a custard tart and it turned out great! The recipe was easy to follow and the tart was delicious. I will definitely be making it again.
Kristal Pariyar
[email protected]Overall, this was a good recipe. The tart was delicious and it was easy to make. I would definitely recommend it to others.
Mo Akil Mo Akil
[email protected]The crust was a bit dry. I think I would have added a little more butter to the recipe.
Popo
[email protected]This tart was a bit too tart for my taste. I think I would have preferred it with more sugar in the custard filling.
A Safri
[email protected]I made this tart for my family and they loved it. The custard was creamy and smooth, and the crust was flaky and golden brown. I will definitely be making this tart again.
Chamod Piumal
[email protected]This tart was perfect for a summer party. It was light and refreshing, and the berries added a pop of color and flavor.
Chelsea Johnson
[email protected]Overall, this was a good recipe. The tart was delicious and it was easy to make. I would definitely recommend it to others.
godstime eze
[email protected]The crust was a bit soggy. I think I would have baked it for a few minutes longer.
Tobs
[email protected]This tart was a bit too sweet for my taste. I think I would have preferred it with less sugar in the custard filling.
Youns Gee
[email protected]I loved the simplicity of this recipe. It only required a few ingredients and it was so easy to put together. The tart was delicious and it was a hit with my family and friends.
Koryann mccomas
[email protected]This recipe was easy to follow and the tart turned out beautifully. I used fresh berries from my garden and they really made the dish sing. The custard was creamy and flavorful, and the crust was perfectly crispy. I will definitely be making this tar
Ishan Bhandari
[email protected]The blueberry-mulberry combination was inspired! The tartness of the mulberries balanced the sweetness of the blueberries perfectly. The custard was rich and creamy, and the crust was flaky and golden brown. Overall, this tart was a showstopper.
Mohsin Mushtaq
[email protected]This custard tart was a delightful blend of flavors and textures. The blueberries and mulberries added a burst of sweetness and tartness, while the custard filling was creamy and smooth. The crust was perfectly flaky and buttery. Overall, this was an