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Lemon-Blueberry Tart
Lemon-Blueberry Tart

Lemon-Blueberry Tart

4 Hr(s)
15 Min(s) Prep
3 Hr(s) 45 Min(s) Cook
A shortbread cookie crust is always a promising start for a homemade tart! Add lemon pudding and blueberries to the mix, and you've got a winner.
What You Need
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10 servings
Original recipe yields 10 servings
32 square shortbread cookie s, finely crushed (about 1-3/4 cups)
1/2 cup PLANTERS Sliced Almonds, finely chopped
6 Tbsp. butter, melted
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 cup thawed COOL WHIP Whipped Topping
1 Tbsp. powdered sugar
1/4 cup blueberries
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Let's Make It
1
Heat oven to 350ºF.
2
Combine cookie crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate. Bake 15 min. Cool completely.
3
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 cup sour cream; pour into crust.
4
Mix COOL WHIP, sugar and remaining sour cream until blended. Drop in spoonfuls around edge of pie.
5
Refrigerate 3 hours or until firm. Top with blueberries just before serving.
Kitchen Tips
Tip 1
Size Wise
Balance out your food choices throughout the day so you can savor a slice of this creamy lemon tart.
Tip 2
Special Extra
Garnish with lemon zest before serving.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 320mg
14%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 16g
32%
Protein 4g
8%
Vitamin A
8%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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