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Tropical Tart

Diabetic.Foodie's picture
Ingredients
  Non-stick cooking spray 1 Tablespoon
  Finely crushed gingersnaps 1 Cup (16 tbs)
  Shredded coconut 1⁄2 Cup (8 tbs)
  Margarine/Butter 3 Tablespoon, melted
  Sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 3 Tablespoon
  Canned crushed pineapple 15 1⁄4 Ounce (1 Can)
  Vanilla 1⁄2 Teaspoon
  Kiwifruit/Sliced strawberries / both 2 Cup (32 tbs), sliced peeled
Directions

Generously coat a 10-inch tart pan with a removable bottom with cooking spray.
In a small bowl combine gingersnaps, coconut, and melted margarine.
Press the mixture onto the bottom and up the sides of the prepared tart pan.
Bake in a 350° oven about 8 minutes or until light brown.
Cool on a wire rack.For filling, in a medium saucepan combine the sugar and cornstarch.
Stir in undrained pineapple.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Stir in vanilla; transfer filling to a bowl.
Cover surface with plastic wrap and cool to room temperature.
Spread the filling into the crust.
Arrange kiwifruit and/or strawberries

Recipe Summary

Cuisine: 
American
Method: 
Baked

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