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Pineapple-Blueberry Cream Tart

Pineapple-Blueberry Cream Tart
  • Prep 30 min
  • Total 60 min
  • Ingredients 14
  • Servings 8
Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.
Updated January 12, 2010
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 36, 1994
Bake-Off® Contest 36, 1994
Carole Holt
St. Paul, Minnesota

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
190
Total Fat
21g
33%
Saturated Fat
12g
58%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
220mg
9%
Potassium
120mg
3%
Total Carbohydrate
64g
21%
Dietary Fiber
1g
5%
Sugars
44g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
2%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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