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Lemon Pineapple Brulee Tart Recipe

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This recipe for Lemon Pineapple Brulee Tart is from Shirley's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 c flour
1/2 c unsweetened coconut (medium shred)
1 c sifted icing sugar
1/4 tsp salt
1/2 c cold unsalted butter
Filling:
1 8 oz pkg cream cheese, room temp
2 c sugar
1/4 c flour
3 large eggs
1/2 c lemon juice
1 tbsp finely grated lemon zest
1/2 c drained crushed pineapple
Garnish: make 1-2 days ahead
1/2 c sugar
1/2 c water
large lemon
Directions:
Directions:
Crust: Grease a 10" removable tart pan with butter. Mix ingredients until they resemble a rough, crumbly mixture (quite dry looking). Press into greased pan and bake at 350 for 12 minutes, just until it starts to brown around the edges. Allow to cool.
Filling: Reduce oven to 325. Beat cream cheese until smooth, add sugar and flour. Add eggs, one at a time; add lemon juice, zest and pineapple. Pour over cooled crust and back 20-25 minutes, until set, not browned. Allow to cool for 1 hour, then chill.
Garnish: Boil sugar and water to create syrup. Thinly slice lemon and dip each slice into the syrup; shake to remove excess syrup. Bake lemon slices on parchment at 275 for 40-50 minutes until shiny and slightly golden brown. Store in airtight container.
To Serve: Sprinkle a light coating of granulated sugar over the surface of the tart and put under broiler till sugar is caramelized. Top with candied lemon slices.

 

 

 

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