Pineapple - Cheese Tarts
The recipe involves making pineapple tarts in custard cups. The crust is made by combining graham wafer crumbs, butter, and sugar, and pressing the mixture into the cups. The filling is made with cream cheese, egg yolk, sugar, vanilla, nutmeg, and pineapple, with beaten egg white folded in. The tarts are baked for 20 minutes, then topped with a mixture of sour cream, sugar, and vanilla, and sprinkled with graham wafer crumbs. They are baked for an additional 5 minutes and served warm or cold on serving plates.
Equipment
- Oven
- Six 5-oz (150-ml) custard cups
- mixing bowls
- spoon
- Measuring spoons
- Shallow pan
- Electric mixer (or hand mixer)
- spoon
- Serving plates
Ingredients
- 3/4 cup Fine Graham Wafer Crumbs - 180 ml
- 3 tbsp Soft Butter - 45 ml
- 1 tbsp Sugar - 15 ml
- 8 - oz pkg Cream Cheese (Room Temperature) - 225 - g pkg
- 1 Egg Yolks - 1
- 5 tbsp Sugar - 75 ml
- 1/4 tsp Vanilla - 1 ml
- 1/8 tsp Nutmeg - 0.5 ml
- 1 cup Well - Drained Crushed Pineapple - 250 ml
- 1 Egg White - 1
- 1/2 cup Commercial Sour Cream - 125 ml
- 1 tbsp Sugar - 15 ml
- 1/4 tsp Vanilla - 1 ml
Notes
- Preheat your oven to 375 °F (190 °C).
- Grease six 5-oz (150-ml) custard cups with butter.
- Set aside 1 tbsp (15 ml) of graham wafer crumbs and combine the remaining crumbs with butter and 1 tbsp (15 ml) sugar.
- Use a spoon to firmly press about 2 tbsp (30 ml) of this mixture against the bottom and sides of each custard cup.
- In a separate bowl, beat the cream cheese until it's fluffy. Then beat in the egg yolk, 5 tbsp (75 ml) sugar, 1/4 tsp (1 ml) vanilla, and nutmeg.
- Stir in the pineapple and beat the egg white until stiff. Fold the egg white into the pineapple mixture.
- Spoon equal amounts of the mixture into each custard cup and set the cups on a shallow pan. Bake them for 20 minutes.
- While the tarts are baking, combine the sour cream, 1 tbsp (15 ml) sugar, and 1/4 tsp (1 ml) vanilla in a bowl.
- Once the tarts have baked for 20 minutes, remove them from the oven and spread the sour cream mixture evenly over the tarts.
- Sprinkle the saved graham wafer crumbs over the top of each tart (1/2 tsp or 2 ml per tart).
- Return the tarts to the oven and bake for an additional 5 minutes.
- Serve the tarts slightly warm or cold, unmolded on serving plates.
Nutrition
Calories: 196kcal
