Pineapple blueberry cream tart
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Pineapple blueberry cream tart
  Tarts    Pineapple    Creams  
Last updated 6/12/2012 1:18:01 AM. Recipe ID 48680. Report a problem with this recipe.
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      Title: Pineapple blueberry cream tart
 Categories: Tarts, Desserts
      Yield: 8 Servings
     15 oz Pkg Pillsbury
           -Refrigerated Pie Crusts

      3 oz Pkg lemon pudding & pie
           -filling mix
    1/2 c  Sugar
    1/4 c  Water
      2    Egg yolks
    2/3 c  Canned, crushed pineapple
           -with juice
  1 1/3 c  Water
      1 ts Grated lemon peel
      2 c  Fresh or frozen
           -blueberries, thawed
           -drained on paper towels
    1/2 c  Blueberry preserves,

  1 1/2 c  Whipping cream
    1/3 c  Powdered sugar
    1/2 ts Vanilla
  1 1/2 ts Grated lemon peel
  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, 1/4 c water and egg yolks; mix
  until smooth. Add pineapple, 1 1/3 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 1/2 t lemon peel.  Serve immediately. Store in refrigerator.

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Recipe ID 48680 (Apr 03, 2005)

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