Pineapple Rice Pudding
7 cups water
1 cup long grain rice
1 (12oz.) can evaporated milk
1(14 oz.) can sweetened condensed milk
1 cup whole milk
1/4 tsp. salt
1 large can crushed pineapple, drained well
1 tsp. vanilla
Place water and rice in a pot and bring to boil; cook until rice is tender. Drain rice well. In the empty pot the rice was cooked in, add the sweetened condensed milk, whole milk, evaporated milk, salt and drained cooked rice. Bring to boil and reduce to simmer, stirring constantly until thickened. Remove from heat and stir in vanilla and drained pineapple. Place in serving dishes and serve.
Strawberry Lime Tart
2 cups flour
1/2 cup plus 2 1/2 Tablespoons cold butter, cut into chunks
1/2 tsp. salt
about 1/3 cup ice water
3/4 cup fresh lime juice
1 lb. cream cheese, room temperature
1 can sweetened condensed milk
zest from 2 limes, divided
1 cup sour cream
1/4 cup powdered sugar
2 quarts strawberries, hulled
Seedless raspberry jam
1/4 cup chopped white chocolate
Preheat oven to 350 degrees. In a bowl of a food processor fitted with a metal blade add the flour, salt and pulse a couple of times to combine. Add the cold butter chunks and pulse again until mixture resembles coarse crumbs. Pulse in ice water and continue to pulse until dough begins to form. Remove dough and wrap in plastic wrap. Refrigerate 30 minute. Remove from refrigerator and roll out to fit a 10×2 inch tart pan with removable bottom. Place back in the refrigerator for 30 minutes. Remove once again from the refrigerator and prick the bottom and sides and blind bake the crust until golden. Remove from oven; sprinkle with chopped white chocolate. Using a pastry brush , spread the chocolate evenly on the sides and bottom of crust. Allow to cool completely.
Reserve enough whole strawberries to completely cover the top of the finished tart. Slice the remaining strawberries and evenly cover the bottom of the cool chocolate covered tart shell. Set aside.
In a bowl of a food processor fitted with a metal blade add the condensed milk, lime juice, room temperature cream cheese and zest from 1 lime. Process until smooth. Pour into crust with strawberries and spread evenly. In a small bowl combine the sour cream and powdered sugar; spread evenly over the top of the lime filling. Place in refrigerator to firm up slightly.
Place the whole strawberries over the top of the tart. Place a small amount of seedless raspberry jam in a small bowl; add a touch of water and heat in microwave enough to create a syrup. Using a pastry brush , gently brush the syrup on each of the strawberries to create the glaze. Sprinkle lime zest over the top. Refrigerate until firm. Remove from tart pan and slice when firm.