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pineapple blueberry cream tart

Ingredients For pineapple blueberry cream tart

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

How To Make pineapple blueberry cream tart

  • 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.

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