pina crema tarts

How To Make pina crema tarts

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  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.
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  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).
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  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.
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