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
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.
Lime cream:
- 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.
Pineapple:
- 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.