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…
Instructions
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1
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.
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2
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.
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3
With the rack in the middle position, preheat the oven to 400°F (200°C).
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4
Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights.
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5
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.
