Pineapple blueberry cream tart
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pkg Pillsbury Refrigerated Pie Crusts |
| 3 | ounces | Pkg lemon pudding & pie filling mix |
| ½ | cup | Sugar |
| ¼ | cup | Water |
| 2 | Egg yolks | |
| ⅔ | cup | Canned, crushed pineapple with juice |
| 1⅓ | cup | Water |
| 1 | teaspoon | Grated lemon peel |
| 2 | cups | Fresh or frozen blueberries, thawed drained on paper towels |
| ½ | cup | Blueberry preserves, warmed |
| 1½ | cup | Whipping cream |
| ⅓ | cup | Powdered sugar |
| ½ | teaspoon | Vanilla |
| 1½ | teaspoon | Grated lemon peel |
Directions
FILLING
TOPPING
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. DO NOT PRICK CRUST. 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. Cool. In medium saucepan, combine pudding mix, sugar, ¼ c water and egg yolks; mix until smooth. Add pineapple, 1⅓ c water and 1 t 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 ½ t lemon peel. Serve immediately. Store in refrigerator.