Blueberry Yogurt Tart
A creamy custard recipe perfect for blueberry season.
Stonyfield Yogurt Custard
Preheat oven to 425°.
Line a 9 or 10 inch tart pan with pie crust and using a fork, make a few small holes in crust for air to vent.
Bake crust for 8-12 minutes until golden brown. Once brown, remove from oven and allow crust to cool.
Reduce oven temperature to 325°.
Combine all ingredients for the custard and pour into pie shell.
Bake for 15-20 minutes until custard is firm. Let custard cool for one hour before topping with blueberry mixture.
While custard is baking, combine ingredients for the blueberry topping and bring to a boil. Reduce to a simmer, and allow it to reduce until thickened. The mixture will resemble jam when mixture is ready to be placed on top of tart.
Allow mixture to cool, and spread evenly over tart surface. Keep refrigerated before serving.