Pineapple Blueberry Cream Tart
Submitted by Trixi
Layered summer tart with blueberries, lemon pudding, crushed pineapple, and vanilla whipped cream. A stunning no-bake filling in a golden baked crust.
YIELD
8 servingsPREP
70 minCOOK
15 minREADY
85 minThis show-stopping tart layers bright flavors and textures in the prettiest way.
Start with a crisp baked crust, spread with blueberry preserves and fresh berries, then top with tangy lemon-pineapple pudding and billowy whipped cream.
The lemon zest on top adds a pop of color and citrus fragrance.
Baker’s Tips
- Press the crust down with a spoon if it puffs during baking
- Blot fresh blueberries dry so they don’t make the crust soggy
- Chill at least 30 minutes before serving for clean slices
- Best served the same day for maximum crust crispness
Ingredients
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.
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