Pineapple Blueberry Cream Tart

Recipe Ingredients

1		Pillsbury - refrigerated pie cru
		Filling
1		Lemon pudding and pie - filling mix
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	59ml	Water
2		Egg yolks
2/3 cup	97g / 3.4oz	Canned - crushed pineapple
		Juice
1 1/3 cups	315ml	Water
1 teaspoon	5ml	Grated lemon peel
2 cups	474ml	Fresh or frozen - blueberries, thawed
		On paper towels
1/2 cup	118ml	Blueberry preserves - warmed
		Topping
1 1/2 cups	355ml	Whipping cream
1/3 cup	65g / 2.3oz	Powdered sugar
1/2 teaspoon	2.5ml	Vanilla
1 1/2 teaspoons	7.5ml	Grated lemon peel

Recipe Instructions

Heat oven to 450F. 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.

Source:
Cooking Light, Jul/Aug 1994, page 125

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