If you like pineapple – you’re going to LOVE these pineapple tartelettes! They are made of an almond-lime crust that is filled with luscious lime cream and topped with lots of pineapple cubes. Simply irresistible!
Pineapple Tartelettes with Lime Cream
Servings 10 pineapple tartelettes about 7 cm in diameter
For almond and lime Sablé Breton:
- 75 grams (1/3 cup) soft butter
- 75 grams (1/3 cup) sugar
- 1/2 tsp. fine salt
- 1/2 tsp. vanilla extract
- Zest of 1 lime
- 2 large egg yolks
- 30 ml. (2 tbsp.) lime juice
- 100 grams (3/4 cup) all-purpose flour
- 50 grams (1/2 cup) almond meal
- 8 grams (2 tsp.) baking powder
For lime cream:
- 3 grams (3/4 tsp.) gelatin powder
- 15 ml. (1 tbsp.) water
- 2 large eggs
- 60 grams (6 tbsp.) sugar
- 80 ml. (1/3 cup) lime juice
- 90 grams (6 tbsp.) soft butter
For pineapple layer:
- 1 ripe pineapple
- 20 ml. (1 tbsp.) lime juice
- 2 tbsp. light brown sugar
- 1 tsp. vanilla extract
- Zest of 1 lime
Almond and lime Sablé Breton:
Preheat oven to 170c degrees and lightly butter your molds.
In a bowl of an electric mixer with a paddle attachment put butter, sugar, salt, vanilla and lime zest and blend at high speed until the mixture is smooth and creamy.
Add egg yolks and continue to blend until they are assimilated into the mixture.
Add juice, flour, almonds and baking powder and mix until you get smooth, slightly sticky dough.
Divide the dough evenly between the molds and tighten to the bottom to create bases for the tartelettes. If the dough is too sticky, work with slightly wet hands.
Bake for about 10-15 minutes or until evenly golden brown and set.
Cool completely and extract from the molds.
In a small bowl put gelatin and water and leave at room temperature for about 10 minutes.
In a medium pot put eggs, sugar and lime juice, beat well, and cook over medium-high heat (while beating) until you get a thick cream.
Remove from heat, add in the gelatin and beat well until it melts.
Strain the cream and add butter. Beat until it is incorporated. It seems a bit sparse at this point which is fine - after cooling cream sets.
Cool the cream in the refrigerator for about 2-3 hours or until it is completely set.
Transfer the cream to a pastry bag and pipe mounds on the sablé Breton base.
Put the pineapple into small cubes (about 1*1 cm) and put in a bowl.
Add lime juice, sugar, and vanilla and stir. Leave for about 10 minutes at room temperature.
Place pineapple cubes on top of the cream and serve.
- The tartelettes are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3-4 days.
- The bases can be prepared several days in advance and keep in an airtight container.
- You can make one large tart about 24 cm in diameter. Baking time will be longer.