Pineapple Meringue Tart
Updated: Apr 18
This dish WON the Dessert Round of the Elevated Eight Virtual Cannabis Cook-Off hosted by Elevate Jane and Smoke Sip Savor.
This pineapple meringue tart is like lemon meringue pie went on vacation to a tropical island with fancy fruit-topped drinks. Creamy, sweet, vibrant pineapple curd brightened with tart lime filled in a crisp, buttery vanilla bean and rosemary shortbread crust.
Important Note About Pineapple and Baking
Cooking with fresh pineapples can cause dairy to separate and gelatins to not set. The reason why is because pineapples contain high levels of a plant enzyme called Bromelain that has many health benefits but it causes problems in baking because the enzyme breaks down proteins. Eggs are a protein, since we’re combining eggs and pineapple this can be an issue because it will break the bonds that gel and cause the curd to thicken and set.
No worries though, there’s a solution for that! Canned or pastureized pineapple juice or pineapples have neutralized the Bromelain so it’s less reactive. Or boil pineapple juice and cool before using to neutralize the enzyme so that it plays better with baked goods. Learn more about the science of Bromelain in pineapples.
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LEVO Infusion Machine (use my code "BWC" to get a 10% discount)
Make It Infused
Substitute cannabutter for regular butter in both the shortbread crust and pineapple curd.
Change the oven temp when baking the shortbread crust to 340 degrees F and bake for 30-35 minutes until golden brown.
Same instructions for the pineapple curd recipe.
Making edibles? This primer on baking with cannabis/CBD might be helpful
Get the Recipe
Pineapple Meringue Tart
Sweet, vibrant luscious pineapple curd in a rosemary vanilla bean crumbly shortbread crust, topped with fresh fruit and crunchy meringue drops. Like a fancy tropical version of a lemon meringue pie.
Time to Prepare: 1 hour and 30 minutes (plus chilling and cooling time)
9-inch round or rectangular tart pan
Rosemary Vanilla Bean Shortbread Crust
2 cups (250 grams) all-purpose flour
1/2 cup (60 grams) confectioners' sugar
1/2 teaspoon kosher salt
1 cup (2 sticks, 226 grams) unsalted butter
1 vanilla bean pod, split and scraped
1/2 teaspoon rosemary, finely chopped
1 cup (200g) sugar
1/3 cup (42g) cornstarch
2 large eggs
4 large egg yolks
2 cup pasturized pineapple juice (not fresh, see note above)
Juice 1 lime
1 teaspoon kosher salt
1/2 cup water
3 tablespoon chilled unsalted butter
Zest from 1 lime
1. Make Shortbread Crust: Preheat oven to 350°F. Add the flour, confectioners' sugar, salt, and chopped rosemary to a small bowl and whisk together. Melt the butter, add the vanilla bean to the butter. Pour the melted butter into the dry ingredients and stir together until thoroughly moistened into a soft dough. Press the dough evenly into a tart pan on the sides first, then the bottom. Poke the bottom with a fork, freeze for at least 15 minutes so the crust won't slump and shrink when baking. Place the tart pan on a baking sheet and bake until the crust is golden brown, about 20 minutes. Remove from the oven and cool completely before removing the tart pan. Set aside.
2. Make Pineapple Curd: Whisk sugar and cornstarch in a medium saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of the pan until smooth and pale. Whisk in pineapple and lime juice (lime zest will be added at the end), salt, and water. Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). At around minute 4 it will transform from foamy liquid to thick pudding. Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute. Add butter and lime zest to filling and whisk until melted and fully incorporated. Immersion blender if it looks clumpy and you need to smooth the mixture.
3. Assemble the Tart: Pour the pineapple curd into the pre-baked and cooled tart shell. Using a spatula, smooth the top of the curd so it’s even in the pan. Refrigerate to cool completely, at least 2 hours. Store refrigerated until ready to decorate and serve. Transfer leftover curd into an airtight container and refrigerate to store up to 4 weeks.
4. Decorate the top of the chilled tart with sliced fruit, edible flowers and meringue drops. As an alternative, you could also top with toasted meringue like you would with lemon meringue pie.
Meringue Drops (Optional)
1 large egg, separated (white/30g)
1/3 cup (65g) superfine baker’s sugar
1/4 teaspoon cream of tartar
1/4 teaspoon lemon extract
Piping bag with tips
Preheat oven to 350 degrees F. Whip room temperature egg white and ¼ teaspoon cream of tartar into soft peaks. Slowly add ⅓ cup superfine baker’s sugar a tablespoon at a time while continuing to beat the egg whites. Slowly drizzle in ¼ teaspoon lemon extract. Beat until stiff peaks. Fill a piping bag with meringue mixture. Pipe small-sized meringue drops onto a baking sheet lined with silicone baking mats or parchment paper. Place into the oven, turn off the heat, and leave inside for 2 hours. Remove from oven to cool completely. Store in an airtight, cool, dry place until ready for use.
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