Pineapple Rum Tart

1. 1

   Combine pudding mix and milk in 4-quart saucepan.

2. 2

   Cook over medium-low heat, stirring occasionally, until mixture comes to a full boil.

3. 3

   Remove from heat; stir in pineapple and rum extract.

4. 4

   Pour into bowl.

5. 5

   Place plastic food wrap directly onto surface of filling mixture; refrigerate 1-1 1/2 hours or until cooled.

6. 6

   Heat oven to 400F.

7. 7

   Combine flour, sugar and salt in bowl.

8. 8

   Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

9. 9

   Stir in enough water with fork just until flour is moistened.

10. 10

    Shape dough into a ball; flatten slightly.

11. 11

    Roll out dough on lightly floured surface into 12-inch circle; fold into quarters.

12. 12

    Place into ungreased 10-inch tart pan with removable bottom.

13. 13

    Press firmly onto bottom and up sides of pan; trim edges.

14. 14

    Prick bottom and sides with fork.

15. 15

    Bake 20-25 minutes or until golden brown.

16. 16

    Cool completely.

17. 17

    Spread filling mixture over cooled baked crust.

18. 18

    Refrigerate 2 hours or until set.

19. 19

    Combine whipping cream and powdered sugar in bowl at serving time.

20. 20

    Beat at high speed until stiff peaks form.

21. 21

    Pipe or dollop whipped cream onto each serving.

22. 22

    Drizzle with caramel ice cream topping; sprinkle with nuts.

23. 23

    Store refrigerated.

* Per serving · 4 servings · Values may vary.