Pineapple Cremora Tart Food

MARSHMALLOW FRIDGE TART

Marshmallow Fridge Tart image

I have had this recipe for donkey's years and it is a family favourite for both old and young alike. The little ones especially like 'diving' for the cherry and marshmallow pieces!

Provided by Bokenpop aka Mad

Categories Dessert

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

150 g marshmallows, chopped into small pieces
12 glace cherries, chopped
5 ml vanilla extract
250 ml cream
1 can condensed milk
100 g crushed pineapple
125 ml lemon juice
1 prepared graham cracker crumb crust

Steps:

Mix lemon juice and condensed milk.
Mix in marshmallows and cherries.
Whip cream stiffly then add vanilla extract and pineapple.
Mix everything together and pour into prepared crumb crust.
Refrigerate to set.

CREMORA FRIDGE TART

Cremora Fridge Tart image

This tart takes about an hour to set in the fridge and is a huge hit in our family after a BBQ. The kids are not toooooo fond of it as it has a slight lemony flavour.

Provided by SadieJ

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 (200 g) packet tennis biscuits
100 g butter or 100 g margarine
1 (8 ounce) can condensed milk
1/2 cup fresh lemon juice
2 cups Cremora, powder
1 cup water

Steps:

crush the biscuits and mix with butter to form a crumbly mixture.
line a pie dish with the biscuit mixture and place in fridge.
mix together the condensed milk and lemon juice.
in a seperate bowl, whisk the cremora powder and water until thick-ish.
combine the cremora mixture and the condensed milk mixture
pour over biscuit base and chill for an hour.

PINEAPPLE TARTS

Pineapple Tarts image

Delightful little tarts with pineapple filling and a cross on the top.

Provided by Diana

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 1h15m

Yield 24

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1 cup self-rising flour
10 tablespoons butter
1 egg, beaten
2 tablespoons cold water
1 pinch salt
2 cups fresh pineapple - peeled, cored and shredded
1 ½ cups white sugar
4 whole cloves
1 egg, beaten

Steps:

In a large bowl, combine all-purpose, self-rising flour and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour in 1 beaten egg and water. Bind the ingredients together gently. Do not knead too much. Shape dough into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
Preheat the oven to 400 degrees F (200 degrees C).
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut 24 rounds, using a 2 inch round fluted cutter. Place on cookie sheet. Put a spoonful of pineapple jam in the center of each piece. Decorate with criss-cross strips of pastry over jam, extending slightly onto pastry shell.
Cut 24 more 2 inch rounds, then, using a smaller cutter, cut out the centers, creating a ring shape. Moisten the edges of each pastry, and place the rings on top of each pastry shell. Brush the top of the pastry with beaten egg.
Bake for 20 to 25 minutes in the preheated oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 22.3 g, Cholesterol 28.2 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 113.2 mg, Sugar 13.9 g

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