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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.
40 K 4.5/5 (2 reviews)
25 min.
Easy
8.40 €
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
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 €
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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: Croquants de Cordes, Clafoutis "Marie-Antoinette", Dandelion flower jelly, Amandier (gluten-free almond cake), Oatmeal cake, ... See them all 367
Butter
Like these other recipes: Linzer torte, How to prepare cockles, "Moelleux" cake batter, Leek and egg frichti, Spinach and Comté Loaf, ... See them all 484
Tart cases
You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Double raspberry tartlets, Little lime tarts, Little apple and verbena tarts, Apple and blackcurrant tarts, ... See them all 5
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