Pineapple Blueberry Cream Tart
Yield
8 servingsPrep
70 minCook
15 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
refrigerated |
|
| filling | |||
| 3 | ounces |
pudding mix
lemon, or lemon pie filling mix |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
water
|
|
| 2 | each |
egg yolks
|
*
|
| ⅔ | cup |
pineapple, canned, crushed
with juice |
* |
| 1 ⅓ | cups |
water
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | cups |
blueberries
fresh or frozen, thawed, drained on paper towels |
|
| ½ | cup |
fruit preserves
blueberry, warmed |
* |
| topping | |||
| 1 ½ | cups |
heavy whipping cream
|
|
| ⅓ | cup |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
refrigerated |
|
| filling | |||
| 86.7 | ml/g |
pudding mix
lemon, or lemon pie filling mix |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 2 | each |
egg yolks
|
*
|
| 158 | ml |
pineapple, canned, crushed
with juice |
* |
| 315 | ml |
water
|
|
| 5 | ml |
lemon zest
grated |
|
| 473 | ml |
blueberries
fresh or frozen, thawed, drained on paper towels |
|
| 118 | ml |
fruit preserves
blueberry, warmed |
* |
| topping | |||
| 355 | ml |
heavy whipping cream
|
|
| 79 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 7.5 | ml |
lemon zest
grated |
|
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.
