Friday, 20 November 2015

Pineapple tarts

Australian Women’s Weekly Cookbook Sydney 1970, Ellen Sinclair Food Editor

Pineapple and Cream Cheese Tarts:
50g packaged cream cheese; 2 tspn lemon juice; ½ cup drained crushed pineapple; 1 dozen baked tartlet cases
Beat cream cheese until smooth, beat in lemon juice and pineapple. Spoon mixture into pastry cases, level tops. Spoon slightly cooled glaze over, refrigerate before serving.
1 tspn arrowroot; ½ cup pineapple syrup; few drops yellow food colouring
Blend arrowroot with pineapple juice in a saucepan, stir until mixture boils and thickens. Colour as desired.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Pineapple Filling for Shortbread Tarts

1 tin crushed pineapple; 50g butter; 2 tblspn sugar; 1 tblspn custard powder

Melt butter, add custard powder and sugar, then pineapple. Just bring to boil.

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1 comment:

  1. The shirts look quite tasteful - I was hoping for something very pineappley!