Pineapple-Blueberry Cream Tart Recipe

Name: Pineapple-Blueberry Cream Tart Recipe
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

www.pillsbury.com

Lemon and pineapple filling have enough tartness to balance the sweet blueberry topping, and the two colors look beautiful together, too.

View full recipe on www.pillsbury.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pillsbury.com.

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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