Raspberry Blueberry Star Tart |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 10 |
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A fairly quick and easy to make summer tart. I have also made the crust with puff pastry (square shape). Ingredients:
2 (19 ounce) packages refrigerated sugar cookie dough |
1 (14 ounce) can fat-free sweetened condensed milk |
1/2 cup light sour cream |
1/2-1 teaspoon lemon zest |
1/3 cup lemon juice or 1/3 cup lime juice |
1 cup blueberries |
2 cups raspberries or 2 cups strawberries, halved |
coarse sugar (plain or colored) (optional) |
Directions:
1. Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9 or 11 round tart pan.
2. Using one package of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan.
3. Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies.
4. Place on ungreased baking sheet, and sprinkle with coarse sugar.
5. Bake crust 12-15 minutes and cookies 3-4 minutes; cool.
6. Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick.
7. Cover and chill up to four hours.
8. Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust. You can use the star cookies as a border in the event the sides of your cookie tart break off.
9. Spread filling on the crust; top with berries and star cookies.
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