Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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Enjoy a taste of the tropics in this creamy pineapple tart.
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 bowl. Place plastic food wrap directly onto surface of filling mixture; refrigerate 1-1 1/2 hours or until cooled.
Heat oven to 400°F.
Combine flour, sugar and salt in 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 20-25 minutes or until golden brown. Cool completely.
Spread filling mixture over cooled baked crust. Refrigerate 2 hours or until set.
Combine whipping cream and powdered sugar in bowl at serving time. 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.
Dietary Fiber: 1g
little of whipping cream on top will make it better
Smooth taste, Great!
Made this for dessert tonight because it sounded really good, but I have to say we weren't crazy about it. It's very sweet, too sweet for our tastes, so I don't think I'll be making it again.
I intend to use this receipe when spring arrives in my part of the country. It seems simple enough and I will rate it when I taste it. Hope it tastes as good as it looks.
Really good recipe One I will be sure and share with friends and family.
the recipet was just wonderful the way it was!!
This dessert tastes great with a cup of coffee or tea. The macadamia nuts really set the flavor off, I enjoyed the mixture of flavors greatly.
it was very good but a little too rich for me but i would make it for guests
I feel it is better to leave the pudding mixture chill at least 3 hours, before putting in the crust. My Mom said this reminds her of a recipe her grandmother made nearly 65 years ago.
2nd time around used "sour cream" instead of whipping cream following the recipe & was delighted with results for a sweet n' tangy result. Becomes a part of my recipe box!
4 instead of 5 stars cause I left out the rum flavoring. Kids do not like that flavor.I used coconut extract instead, & all loved it.
This was truly an easy recipe, no hassles and very quickly put together. The end result? AWESOME. It has an excellent flavor, very uninque with the Rum Extract. Of course with Land Of Lakes BUTTER, it could be nothing but EXCELLENT. I would walk a mile for a piece of this, so I am very lucky, I have it right in my kitchen and I plan on repeating the recipe again in a few days....it is sooooooooooo wonderful.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1707
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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