Pineapple Blueberry Cream Tart

Pineapple Blueberry Cream Tart Recipe

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


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

How to Make Pineapple Blueberry Cream Tart


  • 1Heat oven to 450 degrees.
  • 2Prepare 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.)
  • 4Place prepared crust in pan; press in bottom and up sides of pan.
  • 5Trim edges if necessary.
  • 7Bake for 9 to 11 minutes or until lightly browned.
  • 8If crust puffs up during baking, gently press crust down with back of wooden spoon.
  • 9Cool.
  • 10In medium saucepan, combine pudding mix, sugar, 1/4 cup water and egg yolks; mix until smooth.
  • 11Add pineapple, 1 1/3 cup water and 1 teaspoon lemon peel; cook and stir over medium heat until mixture comes to a boil.
  • 12Remove from heat; cool slightly.
  • 13In small bowl, combine blueberries and preserves.
  • 14Spread over cooled baked crust.
  • 15Spoon pudding mixture over blueberry mixture.
  • 16Refrigerate 30 minutes or until cold.
  • 17In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form.
  • 18Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoon lemon peel.
  • 19Serve immediately.
  • 20Store in refrigerator.

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About Pineapple Blueberry Cream Tart

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

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