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.
