Pineapple-Blueberry Cream Tart Recipe - Pillsbury.com

Ingredients

• 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
• 1 box (4-serving size) lemon pudding and pie filling mix
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 egg yolks
• 2/3 cup canned crushed pineapple with juice
• 1 1/3 cups water
• 1 teaspoon grated lemon peel
• 2 cups fresh blueberries, or frozen blueberries, thawed, drained on paper towels
• 1/2 cup blueberry preserves, heated
• 1 1/2 cups whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 1/2 teaspoons grated lemon peel