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 caloriescarbohydrate: 58.2 gcholesterol: 22.6 mgfat: 13.6 gfiber: 2.2 gprotein: 6 gsaturatedFat: 5.4 gservingSize: -sodium: 243.9 mgsugar: 47.4 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Mulberry Custard Tart
Directions
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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.