| 1 | Cheese tart shells: combine the shortening and cheese spread in a medium bowl. |
| 2 | Cut flour into the cheese mixture with two knives until well blended. |
| 3 | Shape into a roll 1 ?inch in diameter and 12 inches long. |
| 4 | Wrap completely in waxed paper or plastic wrap. |
| 5 | Refrigerate for 1 hour or longer. |
| 6 | Preheat oven to 375 °F. |
| 7 | Remove the dough from the refrigerator and unwrap. |
| 8 | Slice 1/8-inch thick. |
| 9 | Using 12 (2 ?inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. |
| 10 | Overlap 5 slices around the outside of each. |
| 11 | Gently press together. |
| 12 | Pierce the bottoms and sides with a fork. |
| 13 | Bake 18 to 20 minutes in the preheated oven until lightly browned. |
| 14 | Cool in the pans on a rack and gently remove the shells when cold to the touch. |
| 15 | Filling: cut each orange section into 3 pieces and set aside. |
| 16 | Drain the pineapple, reserving the syrup. |
| 17 | Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. |
| 18 | Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. |
| 19 | Stir in the orange pieces and pineapple. |
| 20 | Refrigerate for at least 1 hour. |
| 21 | Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 tbls of the cheddar cheese. |
| 22 | Refrigerate until serving time |
