How to make it

  • For filling; drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with the sugar and cinnamon sticks and stir over med-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
  • For pastry; using a mixer, beat together cream cheese, butter and powdered sugar at med-high speed. Add 2 eggs, baking soda and vanilla and beat until fully mixed. Reduce speed to low; add flour and salt until mixed well and dough begins to form a ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
  • Preheat oven to 350. Lightly spray 2 mini-muffin tins with cooking spray. Mix yolk and water together to make a wash.
  • Press 1" ball of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 " wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake for 25 minutes.
  • Makes 24 mini tarts

Reviews & Comments 3

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    " It was excellent "
    chefmeow ate it and said...
    Wow, great post. I gave it a 5. Yummers.
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    " It was excellent "
    bluewaterandsand ate it and said...
    They look wonderful!
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    " It was excellent "
    kidaria ate it and said...
    I adore these. Thank you Julie for sharing!
    Was this review helpful? Yes Flag

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