Raspberry Blueberry Star Tart
October 19, 2011
"A fairly quick and easy to make summer tart. I have also made the crust with puff pastry (square shape)."
- Serving Size: 1 (152.6 g)
- Calories 535.7
- Total Fat - 37.6 g
- Saturated Fat - 26.4 g
- Cholesterol - 10 mg
- Sodium - 180.1 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 8.9 g
- Sugars - 25.4 g
- Protein - 5.7 g
- Calcium - 38.5 mg
- Iron - 2.5 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.2 mg
Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9" or 11" round tart pan.
Using one pkg of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan.
Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies.
Place on ungreased baking sheet; and sprinkle with coarse sugar.
Bake crust 12-15 minutes and cookies 3-4 minutes; cool.
Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick.
Cover and chill up to four hours.
Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust. I use the star cookies around the border in the event the sides of the cookie tart break off.
Spread filling on the crust; top with berries and star cookies.
Tips & Variations
No special items needed.