Lime-pineapple tart

8 Servings

Ingredients

QuantityIngredient
1can(8-oz) crushed pineapple; undrained
2packs(8-oz) cream cheese
¼cupButter or margarine; softened
cupSugar
1Egg; beaten
¼cupWhipping cream
2teaspoonsGrated lime rind
1Spicy Cookie Crust (see recipe in this cookbook)
½cupSugar
2tablespoonsCornstarch
1dashSalt
½cupLime juice
1tablespoonRum
2teaspoonsGrated lime rind
3tablespoonsButter or margarine
Sweetened whipped cream (optional)
Lime rind (optional)

Directions

Drain pineapple, reserving 2 tablespoons juice. Set aside.

Combine cream cheese, ¼ cup butter and ⅔ cup sugar; beat until fluffy.

Add egg, ¼ 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 ½ 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

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .