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Pineapple Melba Cream Tarts

BethComments Off on Pineapple Melba Cream Tarts

 

Pineapple Melba Cream Tarts

  • 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"))

  1. Drain pineapple saving syrup.

  2. Blend one cup syrup with pudding mix, milk, and salt.

  3. Cook over moderate heat, stirring until mixture comes to full boil.

  4. Remove from heat.

  5. Add rum extract.

  6. Cover and let cool.

  7. When cold, whip cream until stiff and fold in.

  8. Spoon into baked tart shells.

  9. Chill one hour or longer until set.

  10. Spoon melba glaze over each tart and top with a pineapple slice.

 

Melba Glaze

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

  2.  Heat, stirring now and then until berries are defrosted.

  3.  Cook and stir until mixture thickens and becomes clear.

  4. Strain through a sieve to remove seeds.

  5.  Cover and chill before using.

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Beth
http://www.swampcrone.net

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