:Pineapple Rum Tart
Preparation time: 25 min Baking time: 20 min
Yield: 10 servings
Filling Ingredients:
2 (3-ounce) packages vanilla-flavored pudding and pie filling mix (not
instant)
3 cups milk
1 (8-ounce) can crushed pineapple, well-drained
1 teaspoon rum extract
Crust Ingredients:
1 1/4 cups all-purpose flour
2
1/4 tablespoons sugar
teaspoon salt
1/2 cup cold LAND O LAKES® Butter, cut into chunks
4 to 5 tablespoons cold water
Topping Ingredients:
1/2 cup whipping cream
1 tablespoon powdered sugar
1/2 cup caramel ice cream topping
3 tablespoons chopped macadamia nuts
Combine pudding mix and milk in 4-quart saucepan. Cook over medium-low heat,
stirring occasionally, until mixture comes to a full boil. Remove from heat;
stir in pineapple and rum extract. Pour into large bowl. Place plastic food
wrap directly onto surface of filling mixture; refrigerate until cooled (1 to 1
1/2 hours).
Meanwhile, heat oven to 400°F. Combine flour, sugar and salt in large bowl. Cut
in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in enough water with fork just until flour is moistened.
Shape dough into a ball; flatten slightly. Roll out dough on lightly floured
surface into 12-inch circle; fold into quarters. Place into ungreased 10-inch
tart pan with removable bottom. Press firmly onto bottom and up sides of pan;
trim edges. Prick bottom and sides with fork. Bake for 20 to 25 minutes or
until golden brown. Cool completely.
Spread filling mixture over cooled baked crust. Refrigerate until set (2
hours).
At serving time, combine whipping cream and powdered sugar in large bowl. Beat
at high speed until stiff peaks form. Pipe or dollop whipped cream onto each
serving. Drizzle with caramel ice cream topping; sprinkle with nuts. Store
refrigerated.
If you're lucky enough to be Irish,
You're lucky enough!
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