PINEAPPLE CREAM TARTS SUPREME 1963

PINEAPPLE CREAM TARTS SUPREME  1963

From Billie Reid

1 can crushed pineapple  (20 oz.)
1 T. lemon juice
1/2 t. grated lemon peel
1/4 t. almond extract
1/2 cup sugar
1/3 cup cornstarch
1/8 t. salt
2 eggs, slightly beaten
2 T. butter
1 t. vanilla
1/2 pkg. toasted coconut
1 cup whipping cream
8 baked 3-inch tart shells

Drain pineapple well, pressing out and reserving syrup.

Measure syrup and add water necessary to make 1 cup.

Combine lemon juice, peel and almond extract with drained pineapple.

Mix sugar with cornstarch and salt.

Blend in pineapple syrup.  Heat, stirring, until mixture begins to thicken.

Place over boiling water and continue cooking until mixture becomes very thick and clear, about 10 minutes.

Stir now and then to keep smooth.

Quickly stir in beaten eggs.  Add butter and vanilla.  

Cook 2-3 minutes longer. Remove from heat.

Reserve 1/2 cup crushed pineapple and about 2 T. coconut for garnish - stir remaining into filling.

Cool.

Beat cream until stiff.  Fold half into cooled pineapple filling and spoon into baked tart shells.

Let stand 1/2 hour or longer.

Garnish with remaining whipped cream and crushed pineapple.  Sprinkle with reserved coconut.