Pineapple Blueberry Cream Tart Recipe

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Pineapple Blueberry Cream Tart

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Ingredients

15 oz
refrigerated pie crust
3 oz
lemon pudding and pie filling mix
1/2 c
sugar
1/4 c
water
2
egg yolks
2/3 c
canned crushed pineapple with juice
1 1/3 c
water
1 tsp
grated lemon peel
2 c
blueberries, fresh or frozen, thawed and drained
1/3 c
blueberry preserves, warmed

TOPPING INGREDIENTS

1 1/2 c
whipping cream
1/3 c
powdered sugar
1/2 tsp
vanilla
1 1/2 tsp
grated lemon peel

Directions Step-By-Step

1
Heat oven to 450 degrees.
2
Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan.
3
(Refrigerate remaining crust for later use.)
4
Place prepared crust in pan; press in bottom and up sides of pan.
5
Trim edges if necessary.
6
DO NOT PRICK CRUST.
7
Bake for 9 to 11 minutes or until lightly browned.
8
If crust puffs up during baking, gently press crust down with back of wooden spoon.
9
Cool.
10
In medium saucepan, combine pudding mix, sugar, 1/4 cup water and egg yolks; mix until smooth.
11
Add pineapple, 1 1/3 cup water and 1 teaspoon lemon peel; cook and stir over medium heat until mixture comes to a boil.
12
Remove from heat; cool slightly.
13
In small bowl, combine blueberries and preserves.
14
Spread over cooled baked crust.
15
Spoon pudding mixture over blueberry mixture.
16
Refrigerate 30 minutes or until cold.
17
In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form.
18
Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoon lemon peel.
19
Serve immediately.
20
Store in refrigerator.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy