Layered Blueberry Tart

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  • 30 min prep
  • 4 hr 30 min total
  • Makes 12 servings, 1 piece (118 g) each.


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Layered Blueberry Tart Recipe

Ingredients

  • 7 Tbsp. butter, divided
  • 50 Nilla Vanilla Wafers, finely crushed (about 1-1/3 cups)
  • 4 cups fresh blueberries, divided
  • 1/2 cup plus 1 Tbsp. sugar, divided
  • 3/4 cup cold water, divided
  • 2 Tbsp. corn starch
  •  zest and juice from 1 lemon, divided
  • 3/4 cup boiling water
  • 1 pkg. (85 g) Jell-O Lemon Jelly Powder
  •  ice cubes
  • 2 cups thawed Cool Whip Whipped Topping, divided

Instructions

  • Heat  oven to 350°F.
  • Reserve  1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.
  • Meanwhile,  bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture. Cook on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice; stir remaining zest and juice into blueberry mixture. Pour into crust.
  • Add  boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to jelly powder; stir until slightly thickened. Whisk in 1 cup Cool Whip. Refrigerate 15 min. or until mixture is thick enough to mound. Stir in 1-1/2 cups of the remaining blueberries; spoon over layer in crust.
  • Refrigerate  4 hours or until firm. Run knife around tart to loosen from rim of pan; remove rim. Top tart with remaining Cool Whip. Toss remaining blueberries with reserved lemon zest, juice and sugar; spoon over pie.

Recipe Tips

Variation Prepare using orange zest and juice.

NoteIf you don't have a tart pan, use a plastic wrap-lined 9-inch round cake pan instead. Prepare tart as directed. Use plastic wrap handles to remove tart from pan before cutting to serve.

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Nutrition Information

Makes 12 servings, 1 piece (118 g) each.

Nutrition per serving:

  • Calories 250 
  • Total fat 10 g
  • Saturated fat 7 g
  • Cholesterol 20 mg
  • Sodium 140 mg
  • Carbohydrate 40 g
  • Dietary fibre 2 g
  • Sugars 29 g
  • Protein 2 g
  • Vitamin A 6 %DV
  • Vitamin C 15 %DV
  • Calcium 2 %DV
  • Iron 4 %DV