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.
22K 4.5/5 based on 2 reviews
Last modified on: October 10th 2021
Keywords for this recipe:For 18 tarts, you will need:
- 1
3 Victorias pineapple - 2
½ cup butter - 3
0 kg caster sugar - 4
18 tart cases - 5
0 kg 2 g Lime crémeux
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 10 min. | 11 min. | 21 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Peel 3 Victorias pineapple and dice fairly small.
Stage 2 - 3 min.
Melt ½ cup butter in a frying pan on high heat. When good and hot, add 0 kg 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 8,249 Kcal or 34,537 Kj | 355 gr | 2,061 gr | 1,429 gr |
| 412 % | 136 % | 194 % | 216 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 174 Kcal or 729 Kj | 7 gr | 43 gr | 30 gr |
| 9 % | 3 % | 4 % | 5 % |
| Per tarts | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 458 Kcal or 1,918 Kj | 20 gr | 115 gr | 79 gr |
| 23 % | 8 % | 11 % | 12 % |
How much will it cost?
- For 18 tarts : 25.17 €
- Per tarts : 1.40 €
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: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Chocolate and vanilla crème brûlée, Apple custard tart, Doughnuts, Pears in red wine with blackcurrant , ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Eggs "en cocotte" with spinach, Yeast-based flaky dough (for croissants), Little Christmas biscuits, Chocolate and matcha tea biscuits, Fried cheese toasties with avocado, ... All |
 | Tart cases: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Little apple and verbena tarts, Apple and blackcurrant tarts, Little lime tarts, Pear verbena tarts, ... All |
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...407K3.5 12 min. March 21th 2017
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...924K 54 18 min. November 12th 2017
Morteau sausage
In this recipe Morteau sausage is cooked on a bed of potatoes cut into medium sized pieces. The idea of this recipe is that the pricked Morteau sausage cooks slowly, so that its smoky flavour seeps down onto the potatoes - it's a pure delight.1.2M 34.1 1 hour 31 min. October 13th 2010
How to cook pasta properly
Here is some advice for pasta that's properly cooked and doesn't stick.1.1M4.4 22 min. July 18th 2019
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.1.1M 13.6 43 min. December 31th 2013
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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.