PINEAPPLE RUM TART

By mitzzy

Enjoy a taste of the tropics in this creamy tart.

Ingredients

• 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 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

Details

Servings 10

Preparation

Step 1

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.

Recipe Tip
To drain pineapple, place in wire mesh sieve and press down. Pat dry with paper towels.