Pineapple blueberry cream tart

 
                       PINEAPPLE BLUEBERRY CREAM TART
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Tarts                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15       oz           Pkg Pillsbury
                         -Refrigerated Pie Crusts
                         -----FILLING-----
    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       t            Grated lemon peel
    2       c            Fresh or frozen
                         -blueberries, thawed
                         -drained on paper towels
      1/2   c            Blueberry preserves,
                         -warmed
                         -----TOPPING-----
    1 1/2   c            Whipping cream
      1/3   c            Powdered sugar
      1/2   t            Vanilla
    1 1/2   t            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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