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Pineapple Tartlets Recipe of of 08-03-2015 [Updated on 14-02-2017]
These Pineapple Tarts are delicious! For the base I used gluten-free shortcrust pastry, with the recipe I posted yesterday, but you can also use the classic shortcrust pastry, for the filling instead, I made a pineapple cream using starch instead of flour and replacing part of the milk with pineapple juice, that of fruit in syrup;) So I made some gluten-free pineapple tarts in order to give a recipe for a delicious sweet to all my friends, even those who suffer from celiac disease;) Dear friends , with this colorful, delicate and tasty dessert I wish you all my best wishes to celebrate this March 8th even if there are still many steps to be taken in many countries of the world, and also here in Italy, where women are still seen as sex weak.
How to make pineapple tarts
For the pineapple cream:
Work the butter with the corn flour
Once you have a cream, add the egg, sugar, yeast and vanillaFinally add the rice flourMix the shortcrust pastry without glutiner until you get a homogeneous dough, then wrap it in plastic wrap and put in the fridge to rest for 1 hour.
Now take the pastry back, roll it out on a floured surface and make a sheet of about 3 mm. With the mold for tartlets you get the molds.
Line the buttered tart molds, then cover with parchment paper covered with legumes or with porcelain balls and bake at 180 ° for about 15 minutes.
Once ready, let them cool
Meanwhile, prepare the pineapple cream. Put the egg yolks with the sugar in a bowl, mix then add the potato starch
Once you get a homogeneous mixture, add the milk and pineapple juice
Stir then put the mixture in a saucepan and cook, stirring constantly with a wooden spoon
Cook until the cream has thickened
Pour the hot cream onto the pastry base, then add a slice of pineapple in syrup
Decorate the pineapple tarts with candied cherries and serve