Raspberry Blueberry Star Tart

A fairly quick and easy to make summer tart. I have also made the crust with puff pastry (square shape).

• Ready In: 4 hrs 30 mins
• Serves: 10

Ingredients

• 2 (19 ounce) packages  refrigerated sugar cookie dough
• 1 (14 ounce) can  fat-free sweetened condensed milk
• 1⁄2 cup light sour cream
• 1⁄2-1  teaspoon lemon zest
• 1⁄3 cup lemon juice or 1⁄3 cup lime juice
• 1  cup blueberries
• 2  cups raspberries or 2  cups strawberries, halved
•  coarse sugar (plain or colored) (optional)

Directions

1. Four hours before serving: Preheat oven to 375°F Generously grease the bottom and sides of a 9" or 11" round tart pan.
2. Using one package of cookie dough, flour/grease hands and pat dough onto bottom and up sides of tart pan.
3. Make decorative cookie stars: Roll out remaining dough on a floured surface; cut out star cookies.
4. Place on ungreased baking sheet, and sprinkle with coarse sugar.
5. Bake crust 12-15 minutes and cookies 3-4 minutes; cool.
6. Filling: Combine condensed milk, sour cream, lemon peel, and lemon juice; stir 3 minutes or until thick.
7. Cover and chill up to four hours.
8. Assemble tart: Loosen and remove sides of tart pan; leaving bottom of tart pan under the crust. You can use the star cookies as a border in the event the sides of your cookie tart break off.
9. Spread filling on the crust; top with berries and star cookies.