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Pineapple Tart

Most of the times I never plan ahead what to make and when I’m in the mood of making something, I look into my pantry and get ideas what I can make with ingredients I already have at hand.

I made this tart more than a month ago. I prepared a tart shell which I baked, then following my basic pastry cream I substituted an amount of milk and added the pineapple juice from the can of pineapple I found in the closet and when the cream cooled, I decorated it with whipping cream, some of my spoon sweet cherries and a few grapes I already had in the refrigerator.

This is one of my entries for my Sweet Pies Event. Don’t forget the Chef’s Knife prize.

Ingredients For Decoration:

1 small pineapple can

Cherry or Grapes spoon sweet or cherry preserves

Grapes (any colour) for decoration (optional)

Tart Shell

Makes two – 9 inch (23 cm) tart shells.


  • 2 1/2 cups (350 grams) all-purpose flour
  • 1 teaspoon (4 grams) salt
  • 2 tablespoons granulated white sugar ( skip for savory tarts)
  • 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into small pieces
  • 1/2 cup of ice water


In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour water in a slow, steady stream until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.

Turn the dough out onto your work surface on parchment paper (you will need this later on) and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with cling film and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the second dough for later use.

Place the pastry back on the parchment paper and flatten with your hands. Cover with cling film and roll out the pastry to fit into your tart pan. With the parchment paper it is easy to turn the pastry round as you are rolling, it never sticks on the counter, no flour is required to be added and it is easy to flip into the tart pan.

When you have inverted the dough in the tart pan, cut off any dough, which is in excess, prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover with the same cling film you used and refrigerate for 20 minutes to chill the butter.

For baking the tart shell:

Preheat oven to 180 degrees C and place rack in centre of oven. Line the unbaked pastry shell with the parchment paper you have already used and cover with beans or any other similar weight, making sure the beans are evenly distributed over the entire surface.

Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove beans and cool crust on wire rack.

Pastry Cream or Custard Cream:

Preparation time: 10′


  • 3 cups of fresh milk
  • 1 cup of pineapple juice
  • 4 spoonfuls of flour and corn flour (you can adjust the dose according to your taste as follows :
  • 2 spoonfuls flour -2 spoonfuls corn flour (corn starch) or
  • 3 spoonfuls of flour -1 spoonfuls of corn flour , or
  • 5 spoonfuls of sugar
  • 1 teaspoon of vanilla essence
  • 4 egg yolks (to avoid using too many eggs I add 2 whole eggs)
  • 1 spoonful of butter


Heat milk.

In another sauce pan add the flour and corn flour (starch) mixture, the egg yolks (or whole eggs), sugar, vanilla and the pineapple juice and stir well with an egg beater.

When the milk is hot pour to mixture stirring constantly. Put on the heat and mix constantly until cream is set. Add butter and stir and fill in the tart shell.

Allow cream to cool completely before adding whipping cream and decorating.

Whipping Cream

Preparation time: 10 min


· 1 whipping cream 35%

· 2 spoonfuls of icing sugar

· 1teaspoon vanilla essence


Whip cream in mixer with sugar and vanilla until stiff. Refrigerate before using.

You may see printable recipe here:

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27 Responses

  1. I love pineapple. I too nevr plan to make ahead, but then when i am in the mood i just make them, but i always make sure i have the basic things if it is for baking always at home, like eggs, butter etc…
    My hubby and daughter loves tarts with cream on top.

  2. PG

    what a lovely tart. I love pineapples and and desserts made with them. Looks so yummy!
    BTW, I had a good laugh reading your comment to my last post. 🙂

  3. I love the simplicity and freshness of this tart Ivy!

  4. I have a tendancy to wast a great deal of food. I need to move over to the “use what you have available in the fridge” philosphy…and soon:D

  5. Yummmmmmmmmmmmmmmmmmmmmmmmmmy. Iam drooling over.

  6. Wow, this is real treat to eyes…. looks tooooooo yummy:)
    Can’t take my eyes from it!

  7. My husband loves pineapple and his birthday is coming up … looks like this will be on the dessert menu that night. He always talks about all the pineapple we ate in Hawaii on our honeymoon–it was delicious.

  8. Oh, yay! This looks great! Pineapple rings make me really happy for some reason. I’ll bet it was delicious!

    a.k.a. The Hungry Mouse

  9. Pineapple and whipped cream… yum. The tart looks so pretty. I adore the cute arrangement of fruits you have done.

  10. Lovely pretty pie!

  11. I saw your comment on my blog and wanted to pop over and check yours out, too. I’m glad I did – that’s a beautiful tart! I love the grapes & cherries nestled inside the pineapple rings.
    Thanks for sharing!

  12. Mmmm… that pastry cream must taste amazing. I love the addition of pineapple juice in it. And the top is so cheerful, it just makes me smile!

  13. Alright, you might already know this, but you have awesome skills Ivy. This tart looks amazing, and that pastry cream totally takes the cake… er tart 🙂

    Nice blog, my new facebook friend

  14. Looks absolutely delicious and inviting 🙂

  15. Delicious Ivy! It reminds me of frangipane pie, which has a pineapple custard filling like this, and is topped with meringue. I like your grape decoration – simple but effective.

  16. Oh, this looks fabulous! I love the combination of pineapple juice in the pastry cream.

  17. giz

    I look in the pantry and never know what to make – you look in the pantry and create a masterpiece. WOW – pretty impressive Ivy.

  18. you are so clever! I wish I could improvise more with what I have on hand. I can do it with savory dishes, but not so much with sweet dishes.

    And I want to move to Cyprus!!

  19. Very Pretty Pineapple pie.I think u should add along with the knife as the prize.

  20. A sweet suprise waiting for you in my blog. Please take time to check out.http://kitchenflavours.blogspot.com/2008/10/spicy-potato-chunks.html

  21. Now that’s a real sweet tart Ivy…well done! It’s great to make something out of stuff already available on hand. This is ever so pretty!

  22. The first photo is a great morale boost and if the photo has such an effect on me I can only imagine how delicious it was.

  23. Ok, Ivy, let’s make a deal, you come to my house and have a bunch of those cannelloni and I come to yours and have a piece of this tart for me! Si? Have we got a deal? ;D

  24. Looks delicious, not to mention easy enough to make. Anything with pineapple is good for me!

  25. Ivy

    Thanks you guys for the lovely comments. Nuria, it’s a deal.

  26. ooooh Ivy this is one scrummy tart!! I would love to eat a slice of this -mmmmmmmmmmm

    Rosie x

  27. Dee

    Oh no, I baked you a pineapple pie too. Yours looks waaay prettier so I’m going to have to put my thinking cap on. Hmm…