Blueberry Mulberry Custard Tart Recipes

BLUEBERRY MULBERRY CUSTARD TART

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.

BLUEBERRY CUSTARD TART

Steps:

• Pastry: flour the ball of pastry lightly, flatten it to 6 or 7 inch circle; put it on a floured pastry cloth.
• With a floured rolling pin roll the pastry until it forms a circle about 13 ½ to 14 inches in diameter.
• The dough will become very thin-it is important to keep it the same thickness all over.
• Transfer dough to tart pan, centering it carefully.
• Quickly ease the dough on the sides down into the pan, making the sides a little thicker.
• Using scissors, trim the edges, leaving an even ½ to ¾ inch border standing up over the rim of the pan.
• Fold in a narrow hem, about ¼ inch wide, folding toward the middle (not toward the outside) and leaving the rim of the pastry raised a bit above the edges of the pan.
• **With pastry pincers, form a design on the rim, or with the dull side of a knife blade, form shallow ridges on an angle to decorate it.
• Prick fork holes about ½ inch apart in the bottom of the pastry.
• Place the tart pan in the freezer for at least 15-20 minutes.
• To bake, adjust a rack one-third up from the bottom of the oven and preheat to 400°.
• Center a 12-inch square of foil, shiny side down, over the frozen shell; press the foil into place in the shell, and fill it with dried beans or pie weights.
• Bake for 15 minutes, remove the shell from oven; and slowly/gently remove the foil by raising all four corners at once.
• Return the shell to the oven; bake 5-10 minutes, until it is dry and the bottom barely begins to color; remove shell from oven and cool for about 10 minutes.
• Decrease oven temperature to 325°.
• Filling: wash and thoroughly dry blueberries; set aside.
• Sift together the sugar, cinnamon, and nutmeg; set aside.
• In a large bowl, beat the eggs and egg yolks lightly just to mix; stir in the dry ingredients, vanilla, and cream.
• Place the blueberries evenly in a layer in the prepared pastry shell.
• Gently and slowly pour part of the cream mixture over the berries.
• Do not fill the shell all the way or it might spill on the way to the oven.
• With the back of a large spoon, tap any berries that are on top of the custard just to wet the tops a bit.
• Place the pan in the oven, the reach in and pour in the remaining custard (if there are any low spots on the rim of the pastry, the custard will run over; watch it carefully and , if necessary, do not use the full amount.
• Bake for about 35 minutes, until the custard no longer shakes if you tap the pan, and until a small sharp knife gently inserted into the middle of the custard comes out clean.
• Let the tart cool to room temperature.
• Remove the sides of the pan by placing the pan on a shallow custard cup; the sides will slip down.

HOMEMADE BLUEBERRY CUSTARD PIE

Steps:

• Using a fork, prick the sides and bottom of the crust, place parchment paper on the bottom of the crust, place raw rice or pie weights on the paper. Prebake your pie crust for 15 minutes at 400 degrees. Remove the parchment paper and rice, let the crust cool and proceed with the recipe.
• Place berries in the pie crust, set aside.
• Place the flour and sugar in a medium bowl, whisk together to incorporate. Gradually add the milk to the flour mixture while whisking, whisk until mixture is smooth. Whisk in the eggs, cinnamon and vanilla until well blended, pour mixture over the berries.
• Bake at 425 degrees for 15 minutes, reduce heat to 350 degrees and bake an additional 35 minutes longer. Cool completely before serving.

BLUEBERRY AND VANILLA CUSTARD TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch tart pan with a removable bottom.
• Mix flour, sugar, cinnamon, cream of tartar, and salt for crust together in a medium bowl until combined. Mix in melted butter, egg yolk, and vanilla until combined. Firmly press 2/3 of the mixture into an even layer in the bottom of the prepared tart pan. Sprinkle remaining 1/3 of the mixture around the edges, then press firmly and evenly into the sides of the pan, creating a slightly raised edge over the top. Lightly prick the bottom of the crust with a fork several times, not going all the way through.
• Mix egg white and water together until combined. Brush a light layer of egg white over the bottom of the crust. Place the tart pan onto a baking sheet.
• Bake in the preheated oven just until the crust begins to brown, 25 to 27 minutes. Remove from the oven and allow crust to cool for 15 minutes. Leave the oven on.
• While crust is cooling, make the custard. Whisk together egg yolks, sugar, and salt until thick and light in color. Mix in vanilla extract. Gradually add heavy cream, mixing gently but thoroughly, to avoid incorporating too much air. Carefully pour custard into the cooled crust. (You may or may not have extra; just don't overfill.)
• Place tart back into the oven and bake until custard is just set and lightly browned, about 30 minutes. Remove from the oven and cool to room temperature, at least 1 hour.
• While tart cools, make blueberry topping. Place blueberries and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until berries begin to burst and release their juices, about 15 minutes. Combine lemon juice and cornstarch in a small bowl or measuring cup. Add cornstarch mixture to the blueberries, stirring constantly, and cook until thickened, 1 to 2 minutes. Remove from heat and allow to cool to room temperature.
• When both the tart and the blueberries have cooled, carefully spoon blueberries over the top of the tart, and spread gently into an even layer. Place tart into the refrigerator and chill for at least 2 hours. Remove sides of tart pan, slice, and serve.

BERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
• Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.

BLUEBERRY MULBERRY CUSTARD TART

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.