Side Pannel
Lime-Pineapple Tart
Ingredients List
- 1 cn (8-oz) crushed pineapple;
- -undrained
- 2 pk (8-oz) cream cheese
- 1/4 c Butter or margarine;
- -softened
- 2/3 c Sugar
- 1 Egg; beaten
- 1/4 c Whipping cream
- 2 ts Grated lime rind
- 1 Spicy Cookie Crust (see
- -recipe in this cookbook)
- 1/2 c Sugar
- 2 tb Cornstarch
- 1 ds Salt
- 1/2 c Lime juice
- 1 tb Rum
- 2 ts Grated lime rind
- 3 tb Butter or margarine
- Sweetened whipped cream
- -(optional)
- Lime rind (optional)
Directions
Drain pineapple, reserving 2 tablespoons juice. Set aside.
Combine cream cheese, 1/4 cup butter and 2/3 cup sugar; beat until fluffy.
Add egg, 1/4 cup whipping cream, and reserved pineapple juice; blend well.
Stir in 2 tablespoons grated lime rind and pineapple. Pour into prepared
Spicy Cookie Crust. Bake at 350 degrees for 40 minutes; cool.
Combine 1/2 cup sugar, cornstarch, and salt in a small saucepan. Stir in
lime juice, rum and 2 teaspoons lime rind. Bring to a boil and cook 1
minute, stirring constantly. Remove from heat. Add butter, stirring until
melted; cool. Spread mixture over cream cheese filling. Chill 8 hours.
Garnish with whipped cream and lime rind, if desired. Yields one 10-inch
tart.
MAGAZINE ARTICLE (CHILL 8 HOURS)
NANCY BONE,
GADSDEN, AL
Combine cream cheese, 1/4 cup butter and 2/3 cup sugar; beat until fluffy.
Add egg, 1/4 cup whipping cream, and reserved pineapple juice; blend well.
Stir in 2 tablespoons grated lime rind and pineapple. Pour into prepared
Spicy Cookie Crust. Bake at 350 degrees for 40 minutes; cool.
Combine 1/2 cup sugar, cornstarch, and salt in a small saucepan. Stir in
lime juice, rum and 2 teaspoons lime rind. Bring to a boil and cook 1
minute, stirring constantly. Remove from heat. Add butter, stirring until
melted; cool. Spread mixture over cream cheese filling. Chill 8 hours.
Garnish with whipped cream and lime rind, if desired. Yields one 10-inch
tart.
MAGAZINE ARTICLE (CHILL 8 HOURS)
NANCY BONE,
GADSDEN, AL
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