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Pineapple Melba Cream Tarts
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
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.
Printer-friendly copies:
- Pineapple Melba Cream Tarts 4×6 card
- Pineapple Melba Cream Tarts full page
- Pineapple Melba Cream Tarts 3×5 card
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits