Tropical Tart

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  • Makes: 10 servings
  • Prep: 20 mins
  • Bake: 8 mins 350°F
  • Chill: 2 hrs to 3 hrs

Tropical Tart

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Directions

  1. Generously coat a 10-inch tart pan with a removable bottom with cooking spray. In a small bowl combine the crushed gingersnaps, coconut, and melted margarine. Press the mixture onto the bottom and up the sides of the prepared tart pan.
  2. Bake in a 350 degree F oven about 8 minutes or until lightly browned. Cool on a wire rack.
  3. 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.
  4. Spread the filling into the crust. Arrange kiwifruit and/or strawberries on filling. Cover and chill for 2 to 3 hours. To serve, remove sides of tart pan. If desired, spoon whipped topping on top of tart. Makes 10 servings.
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Nutrition Facts (Tropical Tart)

  • Per serving:
  • 173 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 124 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 19 g sugar ,
  • 1 g pro.
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