Pineapple-Blueberry Cream Tart

Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.

  • prep time 30 min
  • total time 60 min
  • ingredients 14
  • servings 8

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1
box (4-serving size) lemon pudding and pie filling mix
1/2
cup granulated sugar
1/4
cup water
2
egg yolks
2/3
cup canned crushed pineapple with juice
1 1/3
cups water
1
teaspoon grated lemon peel
2
cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels
1/2
cup blueberry preserves, heated

Topping

1 1/2
cups whipping cream
1/3
cup powdered sugar
1/2
teaspoon vanilla
1 1/2
teaspoons grated lemon peel
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
  • 2 Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
  • 3 In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
  • 4 In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
  • 5 In another small bowl with electric mixer, beat whipping cream, powdered sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    1g
    1%
      Sugars
    44g
    44%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    6%;
    Calcium
    4%;
    Iron
    2%;
    Exchanges:
    1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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