Pineapple-Blueberry Cream Tart Recipe - Pillsbury.com

Name: 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

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

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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