Lime-pineapple tart

Yield: 8 Servings

Measure Ingredient
1 can (8-oz) crushed pineapple; undrained
2 packs (8-oz) cream cheese
¼ cup Butter or margarine; softened
⅔ cup Sugar
1 \N Egg; beaten
¼ cup Whipping cream
2 teaspoons Grated lime rind
1 \N Spicy Cookie Crust (see recipe in this cookbook)
½ cup Sugar
2 tablespoons Cornstarch
1 dash Salt
½ cup Lime juice
1 tablespoon Rum
2 teaspoons Grated lime rind
3 tablespoons Butter or margarine
\N \N Sweetened whipped cream (optional)
\N \N Lime rind (optional)

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.



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, .

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