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Print this Recipe    Pine Cheese Tarts

Pineapple and Cream Cheese Tarts

60 g Philadelphia cream cheese
2 teaspoons lemon juice
1/2 cup drained crushed pineapple
12 baked tartlet cases
1 teaspoon arrowroot
1/2 cup pineapple syrup
few drops yellow food colouring.

Beat cream cheese until smooth, then beat in lemon juice and
pineapple. Spoon mixture into pastry cases, making sure the tops
are level. Spoon the slightly cooled glaze over the tarts and
refrigerate before serving. For glaze, blend arrowroot and pineapple
juice in a saucepan, stir until mixture boils, and thickens. Add
food colouring as desired.

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