Mothers Day Blueberry Tart.
  • 1 package (15 ounces) refrigerated pie crust circles
  • 1 tablespoon flour
  • 1 package (3.4 ounces) instant vanilla pudding and pie filling
  • 3/4 cup unsweetened coconut milk*
  • 3/4 cup milk
  • 1 pint fresh blueberries


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.

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.

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

Yield: 1 (9-inch) tart 6 to 8 portions