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.
27 K 4.5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: October 10th 2021
For 6 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 , 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.
Victoria pineapple and lime tarts
Peel 1 Victoria pineapple and dice fairly small.

Stage 2 - 3 min.
Victoria pineapple and lime tarts
Melt 1.1 oz butter in a frying pan on high heat. When good and hot, add 1.8 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 recipe860 RDI=330 %4,860 RDI=460 %3,620 RDI=550 %17,740 RDI=890 %74,290 RDI: 890 %
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 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)
Other recipes you may also like
How to prepare courgettes
How to prepare courgettes
Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.
June 8th 2011278 K 13.8 30 min.
Sliced chicken with mushrooms and broccoli
Sliced chicken with mushrooms and broccoli
Blanched broccoli sautéed quickly with thin slices of fried chicken.
May 10th 2023157 K4.5 1 hour 4 min.
Steamed leeks with morel sabayon
Steamed leeks with morel sabayon
For this very simple recipe, steamed leeks (cooked in 2 stages) are served with a sabayon made with mushroom "jus", preferably from morels. The sabayon is the major taste element in this dish, and adds a delicious woodland-mushroom flavour.
June 11th 201743 K4.1 40 min.
Home-made breadcrumb coating
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a...
May 26th 2024117 K1 1 hour 7 min.
Normandy seafood stew
Normandy seafood stew
A "marmite normande" is a combination of different seasonal julienne vegetables and a mix of shellfish, rapidly sautéed, then deglazed with cider. The vegetables and shellfish are then simmered together in cream, which intensifies the flavours while it gently reduces and thickens. This recipe is...
January 9th 201967 K2.5 2 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*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