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Pineapple Blueberry Cream Tart

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Recipe

 

Yield

8 servings

Prep

70 min

Cook

15 min

Ready

85 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
15 ounces pie shell (9 inch)
refrigerated
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filling
3 ounces pudding mix
lemon, or lemon pie filling mix
½ cup sugar
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¼ cup water
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2 each egg yolks
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cup pineapple, canned, crushed
with juice
*
1 ⅓ cups water
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1 teaspoon lemon zest
grated
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2 cups blueberries
fresh or frozen, thawed, drained on paper towels
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½ cup fruit preserves
blueberry, warmed
*
topping
1 ½ cups heavy whipping cream
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cup powdered sugar
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½ teaspoon vanilla extract
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1 ½ teaspoons lemon zest
grated
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Ingredients

Amount Measure Ingredient Features
433.5 ml/g pie shell (9 inch)
refrigerated
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filling
86.7 ml/g pudding mix
lemon, or lemon pie filling mix
118 ml sugar
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59 ml water
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2 each egg yolks
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158 ml pineapple, canned, crushed
with juice
*
315 ml water
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5 ml lemon zest
grated
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473 ml blueberries
fresh or frozen, thawed, drained on paper towels
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118 ml fruit preserves
blueberry, warmed
*
topping
355 ml heavy whipping cream
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79 ml powdered sugar
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2.5 ml vanilla extract
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7.5 ml lemon zest
grated
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Directions

Heat oven to 450 degrees.

Prepare pie crust according to package directions for one-crust baked shell using 10 inch tart pan with removable bottom or 9 inch 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 cup water and egg yolks; mix until smooth.

Add pineapple, 1⅓ 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 1½ teaspoon lemon peel.

Serve immediately.

Store in refrigerator.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 384g (13.5 oz)
Amount per Serving
Calories 146258% from fat
 % Daily Value *
Total Fat 94g 145%
Saturated Fat 35g 177%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 1552mg 65%
Total Carbohydrate 47g 47%
Dietary Fiber 3g 13%
Sugars g
Protein 23g
Vitamin A 14% Vitamin C 8%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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