Victoria pineapple and lime tarts


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.
32 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: October 10th 2021
For 12 tarts, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 10 min.
Cooking: 15 min.
All in all: 25 min.
When should you start or finish this recipe?
If you start now, at 21:05, you will finish around : 21:25.Change start time
To finish around 7pm, you'll need to have started before: 19:10.Change end time

Step by step recipe


Stage 1 - 10 min.
Victoria pineapple and lime tarts
Peel 2 Victorias pineapple and dice fairly small.

Stage 2 - 3 min.
Victoria pineapple and lime tarts
Melt 2.2 oz butter in a frying pan on high heat. When good and hot, add 3.5 oz caster sugar, then the diced pineapple.

Stage 3 - 8 min.
Victoria pineapple and lime tarts
Sauté until tender, then drain and set aside.

Stage 4
Victoria pineapple and lime tarts
Divide the diced pineapple between the tarts.

Stage 5
Victoria pineapple and lime tarts
Pour the lime crémeux over and refrigerate for at least 1 hour before serving.

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.
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 recipe1,720 RDI=660 %9,730 RDI=920 %7,240 RDI=1,100 %35,490 RDI=1,770 %148,580 RDI: 1,770 %
Per 100 g50 RDI=20 %310 RDI=30 %230 RDI=40 %1,120 RDI=60 %4,700 RDI: 60 %
Per tarts140 RDI=60 %810 RDI=80 %600 RDI=90 %2,960 RDI=150 %12,380 RDI: 150 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg, Nuts
How much will it cost?
  • For 12 tarts : 16.80 €
  • 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)
Other recipes you may also like
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020374 K 24.6 55 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018338 K4 2 hours 30 min.
Fillings for macaroons
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.
May 30th 2020302 K 24.3 2 hours 1 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020534 K 44.2 14 hours 30 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018270 K 24.7 5 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page