Blueberry Mulberry Custard Tart Recipe

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.