Pineapple Blueberry Cream Tart
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refrigerated pie crust
lemon pudding and pie filling mix
canned crushed pineapple with juice
blueberries, fresh or frozen, thawed and drained
blueberry preserves, warmed
grated lemon peel
Heat oven to 450 degrees.
Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan.
(Refrigerate remaining crust for later use.)
Place prepared crust in pan; press in bottom and up sides of pan.
Trim edges if necessary.
Bake for 9 to 11 minutes or until lightly browned.
If crust puffs up during baking, gently press crust down with back of wooden spoon.
In medium saucepan, combine pudding mix, sugar, 1/4 cup water and egg yolks; mix until smooth.
Add pineapple, 1 1/3 cup water and 1 teaspoon lemon peel; cook and stir over medium heat until mixture comes to a boil.
Remove from heat; cool slightly.
In small bowl, combine blueberries and preserves.
Spread over cooled baked crust.
Spoon pudding mixture over blueberry mixture.
Refrigerate 30 minutes or until cold.
In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form.
Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoon lemon peel.