Pina Crema Tarts Food

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA TART

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
• With fork, stir in cream and vanilla just until mixture begins to hold together.
• With hands, gently squeeze dough into loose clumps.
• Place on large sheet of plastic wrap; press clumps together to form a ball.
• Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
• Line pastry with foil; fill with dry beans or pie weights.
• Place tart pan on baking sheet or pizza pan; bake 35 minutes.
• Turn off oven; carefully remove foil and beans.
• Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
• Let cool completely.
• In medium bowl, beat cream cheese with powdered sugar until smooth;.
• Beat in yogurt, extract and rum.
• Fill cooled pastry shell; chill.
• Drain pineapple well on paper towels; chill.
• Just before serving, garnish tart with pineapple and toasted coconut.

PIñA COLADA PASTRY CREAM

Steps:

• In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
• Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
• Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
• Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
• Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

PINA CREMA TARTS

Steps:

• 1. Prepare Filling: Combine corn starch and cold water until dissolved, and set aside. Place entire can of pineapple, including juice, and 1 cup granulated sugar into a food processor and pulse until almost smooth. Transfer mixture into a medium saucepan. Cook over low to medium heat, stirring constantly, until sugar dissolves. Add cornstarch liquid to pan, stirring constantly with a whisk until mixture thickens. Set aside to cool. Rinse food processor and place cream cheese and remaining ½ cup sugar and lemon zest in processor bowl. Process this until a smooth consistency. Add the egg, and process until fully incorporated. Once pineapple mixture has cooled somewhat, combine it well with the cream cheese mixture, and place into a medium bowl and refrigerate while you cut out the pie dough for the shells.
• 2. Cut Out Pie Dough: Gently roll out the ready-made pie crusts, one at a time, until flat. Using a 3-1/2" round cookie cutter, cut circles from pie dough, working along outer edges first, then the middle. Reroll scraps for an additional circle. Each pie crust makes 7, with a few scraps left. Set the remaining scraps aside. Set each circle aside onto plastic wrap lined cookie sheet. Repeat with 3 other pie crusts, placing plastic wrap between layers of circles. Now gently squeeze the remaining scraps from all 4 crusts into a ball, roll out to cut 2 more circles. You should now have 30 circles of pie dough. Place dough into the refrigerator for about 5-10 minutes to chill (you can actually stop at this point, and finish at a later time if you wish).
• 3. Prepare Tarts: Preheat oven to 350°F. Remove dough from refrigerator, and gently crimp and tuck each circle of pie dough into each of the 30 muffin cups, making tart shells. Divide the filling evenly between the shells, using about 1/3 cup for each shell. Do not overfill the shells. Place the 2 full muffin pans on the middle oven rack and the smaller muffin pan on top rack, centered above the larger pans below. Bake for 25-28 minutes, or until the shell crust is light brown. Remove from oven and place onto cooling racks for 5 minutes. Using a thin bladed knife, gently loosen the edges of each tart. Place another cooling rack on top of each muffin tin and invert tarts, releasing them from the tins. Immediately place the tarts upright onto the cooling racks. When cool, dust the tarts with powdered sugar with a strainer or a sifter.