Pineapple-Blueberry Cream Tart

Prep 30 min
Total 60 min
Servings 8

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Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too. ...MORE + LESS -

Ingredients

1/2 pkg (1 crust) Pillsbury* Refrigerated Pie Crusts, softened as directed on box

2 cups (500 mL) fresh blueberries, or frozen blueberries

1/2 cup (125 mL) blueberry preserves, heated

1 1/2 cups (375 mL) whipping cream

1/3 cup (75 mL) icing sugar

1/2 tsp (2 mL) vanilla

1 1/2 tsp (7 mL) grated lemon peel

1 box (4-serving size) lemon pudding and pie filling mix

1/2 cup (125 mL) granulated sugar

1/4 cup (50 mL) water

2 egg yolks

2/3 cup (150 mL) canned crushed pineapple with juice

1 1/3 cups (325 mL) water

1 tsp (5 mL) grated lemon peel

Steps

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1

Heat oven to 450ºF. Make pie crust as directed on box for One-Crust Baked Shell using 10-inch tart pan with removable bottom or 9-inch glass pie pan, but do not prick crust. Trim edge if necessary.
2

Bake 9 to 11 minutes or until light golden brown. If crust puffs up during baking, gently press crust down with back of wooden spoon. Cool while making filling.
3

In 2-quart saucepan, mix pudding mix, granulated sugar, 1/4 cup water and the egg yolks until smooth. Stir in pineapple, 1 1/3 cups water and 1 teaspoon lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool slightly.
4

In small bowl, mix blueberries and preserves. Spread in bottom of cooled baked shell. Spoon pudding mixture over blueberry mixture. Refrigerate until cold, about 30 minutes.
5

In another small bowl with electric mixer, beat whipping cream, icing sugar and vanilla on high speed until stiff peaks form. Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoons lemon peel. Serve immediately. Store in refrigerator.