HAWAIIAN PINEAPPLE TARTS
These mouthwatering mini Pineapple Tarts are perfect for Summer BBQs, potlucks, and garden parties.
Provided by Marcie Cheung
Categories Hawaii Recipes
Time 1h22m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Line up mini tart shells on a cookie sheet and bake for 10 minutes.
- Allow the shells to cool.
- In a large bowl, mix together condensed milk and sour cream.
- Add 7 tbsp pineapple juice (from the can) and mix until thoroughly combined.
- Dice 8-10 pieces of pineapple and add into the condensed milk mixture.
- Fill up each tart shell with the mixture.
- Bake for an additional 7 minutes. Allow to cool then chill in the refrigerator for 1 hour.
- Toast the shredded coconut on a small non-stick skillet, over medium heat. Cook for about 2-3 minutes, or until the majority of the shredded coconut shreds turn golden brown.
- Top off each tart with whipped cream, toasted coconut and one small piece of pineapple.
Nutrition Facts : Calories 523 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 304 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
STRAWBERRY-PINEAPPLE MINI TARTS
End the meal on precisely the right note with our Strawberry-Pineapple Mini Tarts recipe. Strawberry-Pineapple Mini Tarts are miniature custard tarts topped with a gorgeous array of fruit. They're both lovely looking and terrifically tasty.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Process flour, butter and cream cheese in food processor 30 sec. or until mixture is blended and starts to form ball. Divide dough evenly into 6 pieces.
- Roll out each dough piece on lightly floured surface to 7-inch circle. Place in 6 (4-1/2-inch) tart pans with removable sides. Cut off excess dough by rolling pin across top of each pan. Line pie crusts with piece of buttered foil, butter side down; fill foil with dried beans or rice. Bake 10 min. Remove beans and foil. Prick bottom of shells all over with fork; bake 15 to 20 min. or until lightly browned. Let cool 10 min.
- Beat pudding mix and milk in large bowl with whisk 2 min. Fill crusts with pudding; top with fruit.
- Melt apricot jam with water; brush on fruit. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PINEAPPLE TARTS
Delightful little tarts with pineapple filling and a cross on the top.
Provided by Diana
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
- Preheat the oven to 400 degrees F (200 degrees C).
- On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
- Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
- Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g
PINEAPPLE TARTS
This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.
Provided by justcallmetoni
Categories Tarts
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with granulated sugar and cinnamon sticks and stir over medium-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
- For pastry: Using a mixer, beat together cream cheese, butter and confectioners' sugar at medium-high speed. Add 2 eggs, baking soda and vanilla and beat until incorporated. Reduce speed to low, add flour and salt until mixed well and dough begins to form ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
- Preheat oven to 350°F (180°C).
- Lightly spray 2 mini-muffin tins with cooking spray.
- Mix yolk and water together to make a wash.
- Press 1-inch ball round of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 inch wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake 25 minutes.
Nutrition Facts : Calories 166.4, Fat 5.4, SaturatedFat 3.2, Cholesterol 38.3, Sodium 115.6, Carbohydrate 27.7, Fiber 0.8, Sugar 17, Protein 2.4
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