pineapple blueberry cream tart

How To Make pineapple blueberry cream tart

• 1

  Heat oven to 450 degrees.
• 2

  Prepare pie crust according to package directions for one-crust baked shell using 10\" tart pan with removable bottom or 9\" pie pan.
• 3

  (Refrigerate remaining crust for later use.)
• 4

  Place prepared crust in pan; press in bottom and up sides of pan.
• 5

  Trim edges if necessary.
• 6

  DO NOT PRICK CRUST.
• 7

  Bake for 9 to 11 minutes or until lightly browned.
• 8

  If crust puffs up during baking, gently press crust down with back of wooden spoon.
• 9

  Cool.
• 10

  In medium saucepan, combine pudding mix, sugar, 1/4 cup water and egg yolks; mix until smooth.
• 11

  Add pineapple, 1 1/3 cup water and 1 teaspoon lemon peel; cook and stir over medium heat until mixture comes to a boil.
• 12

  Remove from heat; cool slightly.
• 13

  In small bowl, combine blueberries and preserves.
• 14

  Spread over cooled baked crust.
• 15

  Spoon pudding mixture over blueberry mixture.
• 16

  Refrigerate 30 minutes or until cold.
• 17

  In small bowl, combine whipping cream, powdered sugar and vanilla; beat until stiff peaks form.
• 18

  Spoon or spread over pudding mixture; sprinkle with 1 1/2 teaspoon lemon peel.
• 19

  Serve immediately.
• 20

  Store in refrigerator.
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