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Pineapple Vanilla Tarts

Pineapple Vanilla Tarts

Pineapple Vanilla Tarts with an apricot glaze

Vacation in tart form! Sweet apricot glaze, refreshing pineapple and warm vanilla meet a satisfying crunch with our Mini Sweet Tarts. Bon voyage!

Recipe by: Jessica Ellington


35.30 oz (1000g)                  Leonce Blanc Pineapple Puree

10.60 oz (300g)                   Granulated Sugar

5.65 oz (160g)                     Glucose Syrup

1.00 oz (28.40 oz)                Pectin NH

1.90 oz (55g)                       Granulated Sugar

0.65 oz (18g)                       Fruit Acid

Approx. 200                        Mini Sweet Short Round Tarts

As needed                          Caramel Cream from Isigny

56.40 oz (1600g)                Fresh Pineapple, small diced

As needed                          Apricot Glaze

As needed                          Fresh Ground Vanilla


1.) Heat the puree and 1st sugar to 40°C (104°F).

2.) Combine Pectin NH and 2nd sugar.

3.) Whisk pectin/sugar mixture into puree mixture.

4.) Bring to boil for 1 minute.

5.) Remove from heat and whisk in fruit acid.

6.) Let cool completely before using.

7.) Fill short sweet tart shells with compote*.

8.) Mix diced pineapple, apricot glaze and vanilla paste.

9.) Top compote with vanilla pineapple.

*Compote can be made, cooled, and frozen so that you always have it on hand.

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