Pineapple Cream Tart Recipes

PINEAPPLE MERINGUE TART

Pineapple Meringue Tart image

Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.

Provided by Irishike46

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 50m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 cup unsalted butter, softened
3 tablespoons white sugar
1 ¼ cups white sugar
1 cup crushed pineapple in juice
2 tablespoons cornstarch
1 tablespoon water
4 egg whites

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g

PINEAPPLE CREAM TART

Pineapple Cream Tart image

This is light and refreshing. It comes together fairly quickly because of the refrigerated pie dough. Or, if you prefer, you can make your own "favourite" recipe. Original recipe from Family Circle Magazine. NOTE: Cooking time does not include refrigeration time.

Provided by Sweet PQ

Categories Tarts

Time 24m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

9 inches refrigerated pie crusts, prerolled
1/2 cup sugar
1 (1/4 ounce) envelope unflavored gelatin
3/4 cup water
1 cup low fat cottage cheese (you can use no-fat or regular)
1 cup crushed pineapple, drained
1/2 pint fresh raspberry, for garnish (optional)

Steps:

Preheat oven to 425*. Roll the piecrust to a 13" circle. Press into a 10" or 11" tart pan with a removable bottom. Bake for 9-11 minutes until golden. Cool in pan.
Combine sugar and gelatin in a small pan. Stir in the water & let stand for 2 minutes to allow gelatin to soften. Heat, stirring to dissolve gelatin. Remove from heat.
Put cottage cheese and crushed pineapple in a blender, whirling until smooth. Add the gelatin mixture & whirl smooth.
Pour into prepared tart shell. Refrigerate until firm - about 4 hours. Remove side of tart pan before serving. Garnish with raspberries if desired.

Nutrition Facts : Calories 176.4, Fat 5.7, SaturatedFat 2, Cholesterol 2.3, Sodium 219.1, Carbohydrate 26.2, Fiber 0.4, Sugar 17.8, Protein 5.5

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