Pineapple Blueberry Cream Tart

Name: Pineapple Blueberry Cream Tart
Yield: 8.0
Ingredients: 15.0 ounce Pillsbury Refrigerated Pie Crusts; 3.0 ounce Lemon Pudding Amp Pie Mix; 0.5 cup Sugar; 0.25 cup Water; 2.0 Egg Yolks; 0.6667 cup Canned Crushed Pineapple With Juice; 1.3333 cup Water; 1.0 T Grated Lemon Peel; 2.0 cup Fresh Or Frozen Blueberries Thawed Drained On Paper Towels; 0.5 cup Blueberry Preserves Warmed Topping; 1.5 cup Whipping Cream; 0.3333 cup Powdered Sugar; 0.5 T Vanilla; 1.5 T Grated Lemon Peel

Pineapple Blueberry Cream Tart — a community recipe on Potlikkr.

🍽 Serves 8.0

🍽️

Ingredients

15.0 oz Pillsbury Refrigerated Pie Crusts
3.0 oz Lemon Pudding Amp Pie Mix
0.5 cup Sugar
0.25 cup Water

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Method (preview)

1
Heat oven to 450 degrees. Prepare pie crust according to
2
package directions for one-crust baked shell using 10" tart pan

with removable bottom or 9" pie pan. (Refrigerate remaining

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