This is such a delicious dessert and I made it as low sugar as I possibly could so I could have a piece. I don’t think I would use the full sugar next time ~ it’s perfect without.
Instead of the vanilla cookie crust, I made a graham cracker crust using the box directions and I did use the amount of sugar called for on the box ~ but I used 3 very scant tablespoons. It was probably more like 1 1/2 to 2 tbsps. The rest of my changes you’ll see on the ingredient list.
The recipe came from Food.com and was posted by TasteTaster. I seem to be cooking from Food.com alot lately.
Blueberry Lemon Tart
35 vanilla wafer cookies, crushed (1 1/2 cups)
1 egg white, beaten
1 tablespoon butter, melted
1 1/4 cups low-fat milk
4 ounces instant lemon pudding mix ~ I used sugar-free
1 1/2 teaspoons finely grated lemon peel ~ I used grated peel from a whole lemon
1 cup frozen whipped topping, thawed ~ I used sugar-free
2 tablespoons sugar ~ I used 1 tbsp of Splenda blend
1 teaspoon cornstarch ~ I used a heaping tsp
3 tablespoons water
1 1/2 cups blueberries, fresh or frozen ~ I used frozen wild blueberries
1 tablespoon lemon juice
Heat oven to 400º. Lightly spray tart pan with removable bottom, 9×1 inch, with cooking spray.
Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool.
I made a graham cracker crust and followed the directions on the box for a pie crust. To make a good crust, I take a measuring cup and press it against the corner of the pan like so:
Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth.
Chill 5 minutes.
Fold in the whipped topping and spread the filling over the crust.
Cover and refrigerate at least 2 hours until chilled.
Mix sugar, cornstarch and water in 1-quart saucepan the stir in 1/2 cup of the blueberries.
Heat to boiling then reduce heat to medium-low and cook about 5 minutes or until slightly thickened.
Stir in lemon juice and remove from heat. Cool 10 minutes.
Stir in remaining 1 cup blueberries and cover and refrigerate at least 1 hour until chilled.
Spread over prepared tart.
Keep tart in the refrigerator.
Makes 8 servings