Pineapple Tart

Name: Pineapple Tart
Yield: 14
Ingredients: For the dough; 1 1/2 cups all-purpose flour (180 g); 1/3 cup granulated sugar (60 g); 1/2 cup cold butter (100 g); 2 large eggs; For the filling; 2 tablespoons cornstarch; 1/4 cup granulated sugar (45 g); 2 cups pineapple juice (480 ml); 2 lightly beaten eggs; 1 tablespoon vanilla extract; 1 can of pineapple in syrup (500 g); 9 candied cherries; For the topping; 1 envelope unflavored gelatin (12 g); 2 tablespoons cornstarch; 1 cup water (240 ml); 1 tablespoon lemon juice

1
For the dough
2
1 1/2 cups all-purpose flour (180 g)
3
1/3 cup granulated sugar (60 g)
4
1/2 cup cold butter (100 g)
5
2 large eggs
6
For the filling
7
2 tablespoons cornstarch
8
1/4 cup granulated sugar (45 g)
9
2 cups pineapple juice (480 ml)
10
2 lightly beaten eggs
11
1 tablespoon vanilla extract
12
1 can of pineapple in syrup (500 g)
13
9 candied cherries
14
For the topping
15
1 envelope unflavored gelatin (12 g)
16
2 tablespoons cornstarch
17
1 cup water (240 ml)
18
1 tablespoon lemon juice

Ingredients

1
For the dough
2
1 1/2 cups all-purpose flour (180 g)
3
1/3 cup granulated sugar (60 g)
4
1/2 cup cold butter (100 g)
5
2 large eggs
6
For the filling
7
2 tablespoons cornstarch
8
1/4 cup granulated sugar (45 g)
9
2 cups pineapple juice (480 ml)
10
2 lightly beaten eggs
11
1 tablespoon vanilla extract
12
1 can of pineapple in syrup (500 g)
13
9 candied cherries
14
For the topping
15
1 envelope unflavored gelatin (12 g)
16
2 tablespoons cornstarch
17
1 cup water (240 ml)
18
1 tablespoon lemon juice

Directions

1
Preheat the oven to 400°F (quente)
2
Prepare the dough: in a large bowl, combine the flour and sugar
3
Add the butter and mix with your fingers until it forms a crumbly mixture
4
Add the eggs and knead until it forms a smooth dough
5
Wrap it with plastic wrap and let it rest for 15 minutes at room temperature
6
Fur the dough into a 24 cm diameter removable tart pan
7
Poke the dough with a fork
8
Bake in a preheated oven for about 30 minutes or until golden brown
9
Let it cool and demold. Reserve
10
Make the filling: in a medium saucepan, combine the cornstarch and sugar
11
Add the pineapple juice and eggs and mix well
12
Heat over low heat, stirring constantly, until it thickens and simmers
13
Remove from heat and add vanilla extract
14
Let it cool and spread over the baked dough
15
Distribute the sliced pineapple and cherries over the cream. Reserve
16
Make the topping: in a small saucepan, combine the gelatin and cornstarch over water and let it hydrate for 5 minutes
17
Heat over low heat, stirring constantly, until it dissolves
18
Remove from heat, add lemon juice and mix
19
Pour the mixture into a bowl with ice and water, stirring continuously, until it acquires a consistency like raw egg white
20
Spread over the tart with a large brush
21
Let it gel for about 1 hour or until the topping is firm
22
206 calories per slice