Blueberry Pudding Tart

This blueberry pudding tart is where it's at—vanilla pudding and blueberry pie filling (or fresh blueberries made into a compote) on a crisp puff pastry crust. It's a real showstopper that tastes just as good as it looks.

Course Dessert

Cuisine American

Keyword Blueberry Pudding Tart

Prep Time 15

Cook Time 45

Total Time 1

Servings pieces

Calories 173kcal

Author Cathy Pollak

Equipment

measuring cups and spoons
mixing bowls
tart pan 9" metal or glass (does not need to have a removable bottom)

Ingredients

2 cups vanilla pudding*
1 tbsp cornstarch
2 cups blueberry pie filling**
1 tsp lemon zest
1 (8 oz) package puff pastry, thawed

Instructions

Preheat oven to 400 degrees F.
In a medium bowl, stir together vanilla pudding with cornstarch. Set aside.
2 cups vanilla pudding*, 1 tbsp cornstarch
In another bowl, combine blueberry pie filling with lemon zest.
2 cups blueberry pie filling**, 1 tsp lemon zest
Fit puff pastry into a 9" tart pan (it does not need to have a removable bottom), until it covers it evenly. You will need to trim the ends, but don't throw them away. Instead cut out little patterns, such as hearts, to decorate your tart. Or fill them with Nutella or extra pie filling and turn them into turnover pockets you can also bake in the oven.
1 (8 oz) package puff pastry, thawed
Pour pudding mixture into the tart form.
Add spoonfuls of the pie filling (see picture in the recipe post) and stir carefully with a fork to get a marble effect.
Place tart pan in the middle rack of your oven and bake for 30-40 minutes until the pastry is golden brown and the filling is moving only very slightly. If the pastry is getting too dark, place a piece of foil over the pan.
The filling will still be wobbly, but once it cools down, it will be firm.
Let it cool completely before slicing. Keeps in the refrigerator for up to two days.

Notes

Vanilla Pudding: *This recipe calls for 2 cups of vanilla pudding. You can use packaged vanilla pudding, the ones you find in the snack aisle of the grocery store or you can make your own. If you make your own, it will need to be completely cooled before using it. Do not use instant vanilla pudding.

Blueberries: **Utilizing already made blueberry pie filling is the easiest. However, if you want to use fresh or frozen blueberries and turn them into a compote you can cook them (2 cups blueberries) down in a pot over medium heat and bring them to a slight boil. Stir in 1 tablespoon of cornstarch to thicken up the mixture. The most important thing is to make sure you have at least 2 cups of a blueberry slurry that has been thickened. If using fresh blueberries you will want to stir in a teaspoon of granulated sugar to sweeten the whole mixture.

For optimal outcomes when making this blueberry pudding tart, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition