Recipe Category: Dessert
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Ingredients
- Serving Size : 4
cheese tart shells:
- 1/2 cup vegetable shortening
- 5 ounces American cheese spread;1 jar
- 1 1/2 cups unbleached flour
filling:
- 2 navel oranges; peel and section
- 8 1/4 ounces pineapple; crushed, 1 can
- 1/4 cup sugar
- 5 teaspoons cornstarch
- 1/8 teaspoon salt
- 1/2 cup orange juice
- 1 teaspoon lemon juice
- 3/4 cup cheddar; sharp, shredded
Method
- CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl.
- Cut flour into the cheese mixture with two knives until well blended.
- Shape into a roll 1 1/4-inch in diameter and 12 inches long.
- Wrap completely in waxed paper or plastic wrap.
- Refrigerate for 1 hour or longer.
- Preheat oven to 375 degrees F
- Remove the dough from the refrigerator and unwrap.
- Slice 1/8-inch thick.
- Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each.
- Overlap 5 slices around the outside of each.
- Gently press together.
- Pierce the bottoms and sides with a fork.
- Bake 18 to 20 minutes in the preheated oven until lightly browned.
- Cool in the pans on a rack and gently remove the shells when cold to the touch.
- FILLING: Cut each orange section into 3 pieces and set aside.
- Drain the pineapple, reserving the syrup.
- Combine the pineapple syrup, orange juice, and lemon juice in a saucepan.
- Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles.
- Stir in the orange pieces and pineapple.
- Refrigerate for at least 1 hour.
- Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 tbsp of the cheddar cheese.
- Refrigerate until serving time.
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