Blueberry and Condensed Milk Caramel Tart

The simplest and most delicious Nordic summer tart full of fresh bilberries. I could eat this every day during the summer. You only need a handful of ingredients to make it and it tastes like the best creamy cheesecake or caramel pie. This is my go-to recipe for all surprise visits by friends or family at the cottage!

Blueberry & Condensed Milk Tart

Active: 15 min, Passive: 20 min
10–12 servings

Crust:
- 125 g butter
- 1/2 cup (1 1/4 dl) sugar
• 1 egg
• 1 1/2 cups (3.5 dl) all-purpose flours
• 1 tsp of baking powder
• 2 tsp of vanilla sugar

Filling:
• ~ 300 g bilberries
• 1 can of condensed milk (about 395g)
• 1/2 cup (1 1/4 dl) lemon juice (about 2–3 lemons)

1. Preheat the oven to 175 C.

2. Start with the crust. Mix the butter and sugar together until smooth. Add the egg and whisk. Add the flours, baking powder and vanilla sugar and mix to a firm dough.

3. Press into the bottom and sides of a greased pie pan. Bake in the oven for 10-15 minutes.

4. In a bowl, mix the condensed milk and lemon juice together. Mix in half of the bilberries.

5. Spread the filling onto the baked crust. Sprinkle rest of the bilberries on top. Bake in the oven for 10 minutes.

6. Allow to cool. If the filling looks too soft, refrigerate for 2-3 hours. Enjoy!