2024-11-07
Pineapple Melba Cream Tarts

Pineapple Melba Cream Tarts

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This post may contain affiliate links.  Clicking on one & buying through it will help support my vintage cookbook and yarn habits

 

Pineapple Melba Cream Tarts

Course Dessert
Keyword dessert, pineapple, tart
Author Alice Partridge

Ingredients

  • 1 14oz sliced pineapple (can)
  • 2 packages (3¼ oz) vanilla pudding mix
  • 2 cups milk
  • ¼ tsp salt
  • 2 tsp rum extract
  • 1 cup whipping cream
  • 8 baked tart shells (4" x 1½")

Instructions

  • Drain pineapple saving syrup.
  • Blend one cup syrup with pudding mix, milk, and salt.
  • Cook over moderate heat, stirring until mixture comes to full boil.
  • Remove from heat.
  • Add rum extract.
  • Cover and let cool.
  • When cold, whip cream until stiff and fold in.
  • Spoon into baked tart shells.
  • Chill one hour or longer until set.
  • Spoon melba glaze over each tart and top with a pineapple slice.

 

Melba Glaze

Author Alice Partridge

Ingredients

  • 10- ounce package frozen raspberries
  • ½ cup red currant jelly
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • ¼ cup sugar
  • 1/8 teaspoon salt

Instructions

  • Combine all ingredients.
  •  Heat, stirring now and then until berries are defrosted.
  •  Cook and stir until mixture thickens and becomes clear.
  • Strain through a sieve to remove seeds.
  •  Cover and chill before using.

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