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Pineapple Blueberry Cream Tart

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Submitted by Trixi

YIELD

8 servings

PREP

70 min

COOK

15 min

READY

85 min

Ingredients

15 433.5
OUNCES ML/G PIE SHELL (9 INCH)
refrigerated
filling
3 86.7
OUNCES ML/G PUDDING MIX
lemon, or lemon pie filling mix
½ 118
CUP ML SUGAR
¼ 59
CUP ML WATER
2 2
EACH EACH EGG YOLKS *
158
CUP ML PINEAPPLE, CANNED, CRUSHED
with juice *
1 ⅓ 315
CUPS ML WATER
1 5
TEASPOON ML LEMON ZEST
grated
2 473
CUPS ML BLUEBERRIES
fresh or frozen, thawed, drained on paper towels
½ 118
CUP ML FRUIT PRESERVES
blueberry, warmed *
topping
1 ½ 355
79
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 ½ 7.5
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 384g (13.5 oz)
Amount per Serving
Calories 1462 58% 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?
Trans-fat Free, Good source of fiber
 

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