Pineapple Vanilla Tarts
Vacation in a tart! Sweet apricot glaze, refreshing pineapple and 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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