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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Recipe Summary

prep:
10 mins
cook:
23 mins
additional:
25 mins
total:
58 mins
Servings:
8
Yield:
1 9-inch tart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Custard:
Fruit Topping:

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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

376 calories; protein 6g 12% DV; carbohydrates 58.2g 19% DV; fat 13.6g 21% DV; cholesterol 22.6mg 8% DV; sodium 243.9mg 10% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2019
I would agree with Leslie. The custard is very good and worth standing on its own. I may pull that section of the recipe out and make it my go to formula whenever I need a vanilla custard for any other recipe. I regret to say that mulberries are not readily available at this time of the year or anywhere in my region so blackberries had to fill the bill. The recipe still worked. The timeline for each of the steps in the recipe were very good. One of the changes I intend to make the next time I make this is to increase the cooling off time to 30 minutes from 15 minutes. When moving the pie from the cooling rack to the refrigerator it was still quite warm to the touch and I was VERY grateful to get it on the fridge shelf and out of my hands. Another change I think I would make just out of personal preference is to make the graham cracker crust from scratch. I used store bought crust and it wasn't bad but I do believe if one takes the effort and energy to do the crust homemade the added flavor would be worth it. As to leaving in the fridge for 1 hour at least I would suggest no less than 2 hours and preferably 6. I cut myself a slice after 1 hour and the custard was 99% set but not 100%. After 6 hours the custard was much firmer. However if you are going to set something by way of refrigeration you can't go wrong with overnight. This is a very good recipe and I would recommend it for any summer table. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/12/2019
I would agree with Leslie. The custard is very good and worth standing on its own. I may pull that section of the recipe out and make it my go to formula whenever I need a vanilla custard for any other recipe. I regret to say that mulberries are not readily available at this time of the year or anywhere in my region so blackberries had to fill the bill. The recipe still worked. The timeline for each of the steps in the recipe were very good. One of the changes I intend to make the next time I make this is to increase the cooling off time to 30 minutes from 15 minutes. When moving the pie from the cooling rack to the refrigerator it was still quite warm to the touch and I was VERY grateful to get it on the fridge shelf and out of my hands. Another change I think I would make just out of personal preference is to make the graham cracker crust from scratch. I used store bought crust and it wasn't bad but I do believe if one takes the effort and energy to do the crust homemade the added flavor would be worth it. As to leaving in the fridge for 1 hour at least I would suggest no less than 2 hours and preferably 6. I cut myself a slice after 1 hour and the custard was 99% set but not 100%. After 6 hours the custard was much firmer. However if you are going to set something by way of refrigeration you can't go wrong with overnight. This is a very good recipe and I would recommend it for any summer table. Read More
Rating: 5 stars
06/30/2017
Delicious!!!!!! The custard alone is to die for!!! Make this! You won't be disappointed!!! Read More