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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.

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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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