Pineapple Tart
The ripe pineapple brings colour to this bright yellow tart. Made with a sweet pastry crust, a lime and pineapple cream, and pineapple carpaccio garnish and whipped cream, this dessert is full of sweetness and freshness. And don’t forget the maraschino cherries, which are a nod to the piña colada. This dessert will definitely feed […]
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- ½ cup (65 g) icing sugar
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, cold and diced
- 1 tbsp (15 ml) ice water
- ½ cup (105 g) sugar
- 3 tbsp cornstarch
- 3 eggs
- 1 ½ cups (375 ml) pineapple juice
- ¼ cup (60 ml) lime juice
- ⅓ cup (75 g) unsalted butter, cubed and softened
- ½ cup (125 ml) 35% whipping cream
- 1 tbsp icing sugar
- ½ fresh pineapple, peeled, cored and cut into thin slices
- Maraschino cherries, to taste
Instructions
- In a food processor, blend the flour, icing sugar and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and knead for 30 seconds or until smooth.
- Press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1 inch (2.5 cm) deep tart pan with removable bottom. Prick the dough with a fork. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights.
- Bake for 18 minutes. Gently remove the pie weights and foil. Return to the oven and bake for another 4 to 5 minutes or until golden. Let cool on a wire rack.
The ripe pineapple brings colour to this bright yellow tart. Made with a sweet pastry crust, a lime and pineapple cream, and pineapple carpaccio garnish and whipped cream, this dessert is full of sweetness and freshness. And don’t forget the maraschino cherries, which are a nod to the piña colada. This dessert will definitely feed your wanderlust.