Pineapple and Raspberry Jelly Tart: a delicious and easy-to-make dessert
Who doesn't love a dessert that combines the freshness of fruits with a creamy texture and an appealing look? Today, I will share my recipe for a pineapple and raspberry jelly tart, inspired by a funny situation from last weekend when the initial plan was to make a strawberry tart. Unfortunately, the strawberries quickly disappeared from the fridge, but I discovered a surprising combination of pineapple and raspberry that resulted in an absolutely delicious dessert. Let's embark on this recipe adventure together!
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 1 hour (or less if you lack patience)
Total: 1 hour and 55 minutes
Servings: 8
Ingredients
For the dough:
- 100 g Rama margarine
- 1 tablespoon low-fat yogurt
- 1 egg white
- 1 tablespoon brown sugar
- Zest of 1/2 orange
- 2 tablespoons orange juice
- 1/2 teaspoon baking soda
- 200-220 g flour
For the filling:
- 1 packet vanilla pudding mix
- 450 ml milk (1.5% fat)
- 2 tablespoons brown sugar
- 1/2 large pineapple (or one smaller pineapple)
For the raspberry jelly:
- About 100 g frozen raspberries
- 3 teaspoons sugar
- 2 teaspoons cornstarch
Step-by-step instructions
1. Preparing the dough:
In a large bowl, start by mixing the softened margarine (at room temperature) with the low-fat yogurt. Add the orange zest and the baking soda dissolved in orange juice. Combine the ingredients until you obtain a smooth paste.
2. Incorporating the egg white and flour:
Whip the egg white until foamy and add it to the margarine mixture. Mix gently. Start incorporating the flour gradually, adding about 150 g at first. When the dough becomes harder to mix, transfer it to a floured work surface and add the remaining flour. Knead lightly until you obtain a smooth dough.
3. Chilling the dough:
Wrap the dough in plastic wrap and refrigerate for 1 hour. This step is essential for obtaining a crispy crust.
4. Baking the crust:
Preheat the oven to 170 degrees Celsius. Take the dough out of the fridge, sprinkle flour on the work surface, and roll it out into a round shape. Place the dough sheet into the round pan (not greased if ceramic). Bake the crust for 20-25 minutes, or until it turns slightly golden. Let it cool on a platter.
5. Preparing the filling:
In a saucepan, prepare the pudding according to the package instructions, using the milk and sugar. Once the pudding has thickened, let it cool for a few minutes so it’s not hot when poured into the crust. Pour the pudding into the cooled crust and level it with a spatula.
6. Adding the pineapple:
Peel the pineapple and cut it into small pieces. Arrange the pineapple pieces all around the vanilla pudding. They will add a tropical note and a crunchy texture to the dessert.
7. Preparing the raspberry jelly:
Put the frozen raspberries in a blender and process for a few seconds until you obtain a paste. Strain the mixture to remove the seeds. Add the sugar and place the raspberry paste over low heat. In a small bowl, mix 2-3 tablespoons of the raspberry sauce with the cornstarch. When the raspberry sauce starts to boil, add the cornstarch mixture and stir constantly until it thickens. Turn off the heat and let the jelly cool slightly.
8. Finalizing the dessert:
Use a plastic bag with a cut corner to drizzle the raspberry jelly over the pineapple pieces. This detail will not only add a delicious taste but also a beautiful presentation.
9. Final cooling:
Now, the tart needs to cool in the refrigerator for at least an hour. However, if you are as impatient as we are, you can enjoy it right away!
Helpful tip:
If you want to experiment, you can replace the raspberries with other berries, such as blackberries, strawberries, or blueberries, to create a personalized version of this dessert. Also, if you want a richer tart, feel free to use butter instead of margarine and add an egg yolk to the dough.
Nutritional benefits:
This tart is an excellent choice for those who want to enjoy a delicious dessert without overly restricting their diet. Pineapple is rich in vitamin C, fiber, and antioxidants, while raspberries provide important vitamins and minerals and have anti-inflammatory properties. Additionally, using yogurt instead of sour cream or fat-rich creams makes this recipe a healthier option.
Frequently asked questions:
1. Can I use other types of fruit for the filling?
Sure! This tart lends itself to various fruit combinations. Try combinations like peaches and blueberries or mango and kiwi.
2. How can I store the tart?
The tart can be stored in the fridge in an airtight container for 2-3 days. Make sure it is well covered to prevent drying out.
3. Is this recipe suitable for vegans?
You can adapt the recipe by using vegan margarine and replacing the egg white with a vegan substitute, such as a mixture of water and flaxseeds.
Serving suggestions:
To make this dessert even more special, serve it with a dollop of whipped cream or vanilla ice cream. Add a splash of fresh orange juice for a refreshing taste!
In conclusion, this pineapple and raspberry jelly tart is not only a simple and quick dessert but also an explosion of flavors that will impress any guest. Whether you prepare it for a special occasion or just to indulge yourself, I am sure it will become a family favorite. So, let's get cooking and enjoy every bite!
Who doesn't love a dessert that combines the freshness of fruits with a creamy texture and an appealing look? Today, I will share my recipe for a pineapple and raspberry jelly tart, inspired by a funny situation from last weekend when the initial plan was to make a strawberry tart. Unfortunately, the strawberries quickly disappeared from the fridge, but I discovered a surprising combination of pineapple and raspberry that resulted in an absolutely delicious dessert. Let's embark on this recipe adventure together!
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 1 hour (or less if you lack patience)
Total: 1 hour and 55 minutes
Servings: 8
Ingredients
For the dough:
- 100 g Rama margarine
- 1 tablespoon low-fat yogurt
- 1 egg white
- 1 tablespoon brown sugar
- Zest of 1/2 orange
- 2 tablespoons orange juice
- 1/2 teaspoon baking soda
- 200-220 g flour
For the filling:
- 1 packet vanilla pudding mix
- 450 ml milk (1.5% fat)
- 2 tablespoons brown sugar
- 1/2 large pineapple (or one smaller pineapple)
For the raspberry jelly:
- About 100 g frozen raspberries
- 3 teaspoons sugar
- 2 teaspoons cornstarch
Step-by-step instructions
1. Preparing the dough:
In a large bowl, start by mixing the softened margarine (at room temperature) with the low-fat yogurt. Add the orange zest and the baking soda dissolved in orange juice. Combine the ingredients until you obtain a smooth paste.
2. Incorporating the egg white and flour:
Whip the egg white until foamy and add it to the margarine mixture. Mix gently. Start incorporating the flour gradually, adding about 150 g at first. When the dough becomes harder to mix, transfer it to a floured work surface and add the remaining flour. Knead lightly until you obtain a smooth dough.
3. Chilling the dough:
Wrap the dough in plastic wrap and refrigerate for 1 hour. This step is essential for obtaining a crispy crust.
4. Baking the crust:
Preheat the oven to 170 degrees Celsius. Take the dough out of the fridge, sprinkle flour on the work surface, and roll it out into a round shape. Place the dough sheet into the round pan (not greased if ceramic). Bake the crust for 20-25 minutes, or until it turns slightly golden. Let it cool on a platter.
5. Preparing the filling:
In a saucepan, prepare the pudding according to the package instructions, using the milk and sugar. Once the pudding has thickened, let it cool for a few minutes so it’s not hot when poured into the crust. Pour the pudding into the cooled crust and level it with a spatula.
6. Adding the pineapple:
Peel the pineapple and cut it into small pieces. Arrange the pineapple pieces all around the vanilla pudding. They will add a tropical note and a crunchy texture to the dessert.
7. Preparing the raspberry jelly:
Put the frozen raspberries in a blender and process for a few seconds until you obtain a paste. Strain the mixture to remove the seeds. Add the sugar and place the raspberry paste over low heat. In a small bowl, mix 2-3 tablespoons of the raspberry sauce with the cornstarch. When the raspberry sauce starts to boil, add the cornstarch mixture and stir constantly until it thickens. Turn off the heat and let the jelly cool slightly.
8. Finalizing the dessert:
Use a plastic bag with a cut corner to drizzle the raspberry jelly over the pineapple pieces. This detail will not only add a delicious taste but also a beautiful presentation.
9. Final cooling:
Now, the tart needs to cool in the refrigerator for at least an hour. However, if you are as impatient as we are, you can enjoy it right away!
Helpful tip:
If you want to experiment, you can replace the raspberries with other berries, such as blackberries, strawberries, or blueberries, to create a personalized version of this dessert. Also, if you want a richer tart, feel free to use butter instead of margarine and add an egg yolk to the dough.
Nutritional benefits:
This tart is an excellent choice for those who want to enjoy a delicious dessert without overly restricting their diet. Pineapple is rich in vitamin C, fiber, and antioxidants, while raspberries provide important vitamins and minerals and have anti-inflammatory properties. Additionally, using yogurt instead of sour cream or fat-rich creams makes this recipe a healthier option.
Frequently asked questions:
1. Can I use other types of fruit for the filling?
Sure! This tart lends itself to various fruit combinations. Try combinations like peaches and blueberries or mango and kiwi.
2. How can I store the tart?
The tart can be stored in the fridge in an airtight container for 2-3 days. Make sure it is well covered to prevent drying out.
3. Is this recipe suitable for vegans?
You can adapt the recipe by using vegan margarine and replacing the egg white with a vegan substitute, such as a mixture of water and flaxseeds.
Serving suggestions:
To make this dessert even more special, serve it with a dollop of whipped cream or vanilla ice cream. Add a splash of fresh orange juice for a refreshing taste!
In conclusion, this pineapple and raspberry jelly tart is not only a simple and quick dessert but also an explosion of flavors that will impress any guest. Whether you prepare it for a special occasion or just to indulge yourself, I am sure it will become a family favorite. So, let's get cooking and enjoy every bite!