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.
3,554 2 4.5
Last modified on: June 27th 2021
Keywords for this recipe:PâtisserieSmall tarts pineappleVictoriaLimeCrémeuxSweetcrust pastryCoconutFor 6 tarts, you will need:
- 0
1 Victoria pineapple - 1
30 g butter - 2
50 g caster sugar - 3
300 g Coconut sweetcrust pastry - 4
200 g Lime crémeux - Total weight: 1,580 grams
How long does 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 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
Prepare small tart cases with 300 g Coconut sweetcrust pastry and bake blind.
Stage 5
Divide the diced pineapple between the tarts.
Stage 6
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 don't have coconut sweetcrust, just use plain 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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,103 Kcal or 4,618 Kj | 28 gr | 319 gr | 135 gr |
| 55 % | 11 % | 30 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 70 Kcal or 293 Kj | 2 gr | 20 gr | 9 gr |
| 3 % | 1 % | 2 % | 1 % |
| Per tarts | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 184 Kcal or 770 Kj | 5 gr | 53 gr | 23 gr |
| 9 % | 2 % | 5 % | 3 % |
How much will it cost?
- For 6 tarts : 7.93 €
- Per tarts : 1.32 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Coconut sweetcrust pastry: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, ... All |
 | 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: Poppy seed and lemon cake, Alsatian apple tart, Pear and lime meringue pie, Passion fruit jellies, Checkerboard biscuits, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Panettone, Two-cheese vegetable gratin, French Family Cake, Béarnaise sauce, Rich hazelnut buttercream, ... All |
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