pineapple blueberry cream tart

How To Make pineapple blueberry cream tart

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