Independence Day Blueberry Tart

Preheat oven to 450°F (230°C). Unfold 1 pie crust and press into a 9-inch tart pan with a removable bottom or 9-inch pie plate; trim. Using a fork, pierce sides and bottom of crust. Bake until golden brown, about 10 to 12 minutes. Cool on a wire rack. Meanwhile, remove and unfold second pie crust. Using a 2 to 2 1/2-inch star-shaped cookie cutter cut out 10 to 12 stars. Place on an ungreased baking sheet about 1-inch apart. (If stars are warm, place baking sheet in freezer for 10 minutes before baking). Bake until golden, about 8 minutes. Carefully transfer stars to a wire rack to cool. 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 mixture over blueberries; top with remaining 1 1/2 cup blueberries. Refrigerate until well-chilled, about 2 hours. Just before serving arrange stars around edge of tart at a slight angle.