Fruits Tarts

Ingredients

95 gr vegetable shortening
75 gr american cheese spread
190 gr unbleached flour
2 navel oranges
250 gr pineapple
50 gr sugar
14 gr cornstarch
1 gr salt
120 ml orange juice
16 ml lemon juice
85 gr cheddar
1 1/4 in diameter
12 lon wrap completely in waxed paper
3 tart pans
1 dough in
5 around the outside

Instructions

the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.