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1
Combine pudding mix and milk in 4-quart saucepan.
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2
Cook over medium-low heat, stirring occasionally, until mixture comes to a full boil.
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3
Remove from heat; stir in pineapple and rum extract.
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4
Pour into bowl.
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5
Place plastic food wrap directly onto surface of filling mixture; refrigerate 1-1 1/2 hours or until cooled.
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6
Heat oven to 400F.
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7
Combine flour, sugar and salt in bowl.
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8
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
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9
Stir in enough water with fork just until flour is moistened.
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10
Shape dough into a ball; flatten slightly.
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11
Roll out dough on lightly floured surface into 12-inch circle; fold into quarters.
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12
Place into ungreased 10-inch tart pan with removable bottom.
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13
Press firmly onto bottom and up sides of pan; trim edges.
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14
Prick bottom and sides with fork.
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15
Bake 20-25 minutes or until golden brown.
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16
Cool completely.
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17
Spread filling mixture over cooled baked crust.
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18
Refrigerate 2 hours or until set.
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19
Combine whipping cream and powdered sugar in bowl at serving time.
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20
Beat at high speed until stiff peaks form.
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21
Pipe or dollop whipped cream onto each serving.
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22
Drizzle with caramel ice cream topping; sprinkle with nuts.
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23
Store refrigerated.
