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Layered Blueberry Tart
Layered Blueberry Tart

Layered Blueberry Tart

4 Review(s)
Cook Minutes 4 Hr 30 Min
Prep : 30 Min Cook: 4 Hr
A buttery crumb crust is topped with saucy blueberries, a creamy lemon filling, whipped topping and fresh blueberries in this dessert recipe. Our Layered Blueberry Tart is easy and delicious - what more could you ask for?
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
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.
Step 3
Meanwhile, bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve corn starch 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.
Step 4
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.
Step 5
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.
Kraft Kitchen Tips!
Prepare using orange zest and juice.
If you don't have a tart pan, use a foil-lined 9-inch round cake pan instead. Prepare tart as directed. Use foil handles to remove tart from pan before cutting to serve.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
35 %
Cholesterol 20 mg
Sodium 140 mg
6 %
Carbohydrate 40 g
Fibre 2 g
Sugars 29 g
Protein 2 g
Vitamin A
6 %
Vitamin C
15 %
2 %
4 %
Makes 12 servings, 1 piece (118 g) each.
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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