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1
CHEESE TART SHELLS:
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2
Combine the shortening and cheese spread in a medium bowl.
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3
Cut flour into the cheese mixture with two knives until well blended.
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4
Shape into a roll 1 1/4 inch in diameter and 12 inches long.
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5
Wrap completely in waxed paper or plastic wrap.
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6
Refrigerate for 1 hour or longer.
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7
Preheat oven to 375F (190C).
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8
Remove the dough from the refrigerator and unwrap.
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9
Slice 18 inch thick.
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10
Using 12 (2 3/4 inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each.
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11
Overlap 5 slices around the outside of each.
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12
Gently press together.
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13
Pierce the bottoms and sides with a fork.
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14
Bake 18 to 20 minutes in the preheated oven until lightly browned.
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15
Cool in the pans on a rack and gently remove the shells when cold to the touch.
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16
FILLING:
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17
Cut each orange section into 3 pieces and set aside.
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18
Drain the pineapple, reserving the syrup.
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19
Combine the pineapple syrup, orange juice, and lemon juice in a saucepan.
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20
Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles.
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21
Stir in the orange pieces and pineapple.
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22
Refrigerate for at least 1 hour.
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23
Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese.
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24
Refrigerate until serving time.
