Our simple yet delicious summertime tart features a buttery shortbread crust with lemony cream filling topped with fresh, juicy summer strawberries and blueberries. Simply Delicious!
Shortbread Crust Ingredients
1 package Scottish Shortbread Mix
2 sticks softened butter (no substitutes)
Cut butter into mix and knead until moist. Press dough to about ½-inch thick into a 9-10 inch tart pan or pie pan, and bake in a 325-degree oven for 12-15 minutes. Remove and cool. You can make this ahead of time.
Lemony Cream Filling Ingredients
1 can sweetened condensed milk
½ cup sour cream
zest from 2 lemons (about 2 tablespoons)
¼ cup lemon juice
1 teaspoon vanilla
1 large egg yolk
Mix all ingredients in a medium bowl. Once the mix is smooth, pour into the cooled shortbread curst. Bake 15 minutes at 350-degrees or just until set. Remove and chill for at least 2 hours.
Store bought whipped cream (or homemade if you have time)
2 cups fresh of fresh berries, could be a mix of strawberries, blueberries and/or raspberries.
Spread the whipped cream over the chilled tart, top with fresh berries and serve.