Enjoy a taste of the tropics in this creamy pineapple tart.
Story Behind the Recipe
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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
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
4 to 5 tablespoons cold water
1/2 cup Land O Lakes® Heavy 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 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.
Read the Story Behind the Recipe
- To drain pineapple, place in wire mesh sieve and press down. Pat dry with paper towels.