Independence Day Blueberry Tart

This delightful tart is filled with flavors of vanilla and blueberry.

Recipe Details:

Servings 8
Prep Time: 15 min
Cook Time: 130 min

Ingredients

1 pint Naturipe® Farms blueberries, washed
1 package (15 oz.) refrigerated pie crust circles
1 tablespoon flour
1 package (3.4 oz.) instant vanilla pudding and pie filling
3/4 cup unsweetened coconut milk*
3/4 cup milk

*Or omit coconut milk and use a total of 1-1/2 cups milk

Directions

Preheat oven to 450 F. Place 1 pie crust from package on a flat surface. Unfold; sprinkle one side with flour. Place in a 9-inch tart pan with a removable bottom or 9-inch pie plate. Press dough into pan; trim. Using a fork, pierce sides and bottom of crust. Bake until golden brown, about 10 minutes. Cool on a wire rack. While crust is baking, remove and unfold second pie crust circle on a flat surface. Using a 2 to 2 1/2-inch star-shaped cookie cutter cut out 10 to 12 stars. Place on an ungreased baking sheet about 1 inch apart. (If stars are warm, place baking sheet in freezer for 10 minutes before baking). Bake until golden, about 8 minutes. With a spatula, place stars on a wire rack to cool. In a medium bowl, using a wire whisk, combine pudding, coconut milk and milk; let stand until thickened, about 10 minutes. Place 1/2 cup blueberries in cooled pie crust. Spread thickened pudding over blueberries; top with remaining 1 1/2 cup blueberries. Refrigerate until cold, about 2 hours. Just before serving arrange stars around edge of tart at a slight angle.

Recipe courtesy of U.S. Highbush Blueberry Council.

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