Pineapple-Blueberry Cream Tart

(44)
  3 reviews
  • 30 min prep time
  • 60 min total time
  • 14 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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