Victoria pineapple and lime tarts
This recipe for dainty tarts has sweetcrust pastry (preferably with coconut) cases, filled with sautéed Victoria pineapple and topped with a lime crémeux.
27 K 4.5/5 (2 reviews)
25 min.
Easy
6 tarts
5 IngredientsLast modified on: October 10th 2021
For 6 tarts, you will need:
- 1
1 Victoria pineapple - 2
30 g butter - 3
50 g caster sugar - 4
6 tart cases - 5
200 g lime crémeux - Total weight: 1,580 grams
Change measures:
Times for this recipe
Preparation: 10 min.
Cooking: 15 min.
All in all: 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Peel 1 Victoria pineapple and dice fairly small.
Stage 2 - 3 min.
Melt 30 g butter in a frying pan on high heat. When good and hot, add 50 g caster sugar, then the diced pineapple.
Stage 3 - 8 min.
Sauté until tender, then drain and set aside.
Stage 4
Divide the diced pineapple between the tarts.
Stage 5
Pour the lime crémeux over and refrigerate for at least 1 hour before serving.
Best enjoyed cool, but not too cold.
Best enjoyed cool, but not too cold.
Remarks
If you can, make your tart cases with coconut sweetcrust pastry.
Similarly, if you don't have a Victoria pineapple, a normal one will do fine.
In stage 3, you can caramelise the pineapple by cooking it until the juice evaporates completely, then flambé it with rum, if you like.
Similarly, if you don't have a Victoria pineapple, a normal one will do fine.
In stage 3, you can caramelise the pineapple by cooking it until the juice evaporates completely, then flambé it with rum, if you like.
Keeping: 1 day at most in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 860 RDI=330 % | 4,860 RDI=460 % | 3,620 RDI=550 % | 17,740 RDI=890 % | 74,290 RDI: 890 % |
| Per 100 g | 50 RDI=20 % | 310 RDI=30 % | 230 RDI=40 % | 1,120 RDI=60 % | 4,700 RDI: 60 % |
| Per tarts | 140 RDI=60 % | 810 RDI=80 % | 600 RDI=90 % | 2,960 RDI=150 % | 12,380 RDI: 150 % |
How much will it cost?
- For 6 tarts : 8.40 €
- Per tarts : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Lime crémeux
You can get more informations, or check-out other recipes which use it, for example:
Caster sugar
Like these other recipes: Half-cooked chocolate cake with raspberry coulis, Dublin fruit scones, Quick bramble jelly, Macaronade mixture, Pear compote , ... See them all 357
Butter
Like these other recipes: Gratin-style spinach and chicken omelette , Du Barry soup, Crispy prawn rolls, Buckwheat almond biscuits, Cabbage and cheddar quiche, ... See them all 455
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Pear verbena tarts, Little lime tarts, Double raspberry tartlets, Little apple and verbena tarts, ... See them all 5
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011355 K4.0 1 hour 15 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011247 K 24.2 1 hour 7 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...October 3rd 20191.59 M 714.6 2 hours 40 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017460 K4.2 2 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.