Pineapple tart with raspberry jelly

Pineapple and Raspberry Jelly Tart Recipe

I propose to delight your taste buds with a delicious and colorful recipe: the pineapple and raspberry jelly tart. This combination of the smooth texture of vanilla pudding, the sweetness of pineapple, and the tartness of raspberries creates a perfect dessert to celebrate special moments, but also to indulge yourself on ordinary days. The tart is not only a feast for the eyes but also for the taste, making it ideal for summer or whenever you crave a refreshing sweet treat.

Preparation Time: 20 minutes
Baking Time: 25 minutes
Cooling Time: 1 hour
Total Time: 1 hour and 45 minutes
Number of Servings: 8

Necessary Ingredients:

For the crust:
- 100 g margarine (preferably Rama)
- 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 powder
- 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:

1. Preparing the Crust:
In a bowl, add room temperature margarine, yogurt, orange zest, baking soda dissolved in orange juice, and brown sugar. Mix well until you achieve a homogeneous composition. This mixture will add a pleasant aroma and a fluffy texture to our dough.

2. Incorporating the Egg White:
Beat the egg white until frothy. Gradually add it to the mixture above, stirring gently to keep the air in the egg white. This step is essential as it will make the dough lighter and airier.

3. Adding the Flour:
Start incorporating the flour, adding about 150 g at first. After mixing well, transfer the mixture to a floured work surface and incorporate the remaining flour. Form a ball from the dough and wrap it in plastic wrap. Refrigerate for 1 hour to allow the gluten to relax and the dough to become pliable.

4. Baking the Crust:
Preheat the oven to 170°C. Remove the dough from the refrigerator, sprinkle flour on the work surface, and roll it out into a round shape. Place the dough sheet in a round baking pan lined with flour (if using a ceramic pan, there is no need to grease it). Bake the crust in the oven for 20-25 minutes until lightly browned.

5. Preparing the Vanilla Pudding:
Once the crust has cooled, prepare the vanilla pudding according to the instructions on the package. Add brown sugar for extra flavor. Let the pudding cool slightly so it is not hot when poured over the crust.

6. Assembling the Tarts:
Pour the vanilla pudding into the cooled crust and level it evenly. Then, peel the pineapple and cut it into small pieces, which you arrange nicely around the pudding.

7. Preparing the Raspberry Jelly:
In a blender, puree the frozen raspberries for a few seconds, then strain them to obtain a smooth paste without seeds. Mix the paste with sugar and put it on the heat. Take 2-3 tablespoons of the raspberry sauce and mix it with the cornstarch. When the raspberry sauce starts to boil, add the dissolved cornstarch and stir constantly until it thickens.

8. Finalizing the Tarts:
Once the jelly has cooled slightly, use a bag with a cut end to drizzle the jelly over the pineapple pieces. This step not only adds a beautiful appearance but also a delicious taste. Refrigerate the tart for at least an hour (if you have patience, we didn’t!).

Serving:
The pineapple and raspberry jelly tart is served cold, making it ideal to be enjoyed alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. You can add a few mint leaves for a vibrant look and fresh aroma!

Practical Tips:
- Make sure the margarine is at room temperature for better incorporation into the mixture.
- If you prefer a less sweet version, you can reduce the amount of sugar in the pudding and jelly.
- Instead of pineapple, you can use other fruits, such as peaches or kiwi, to add a personal touch.

Nutritional Benefits:
- Pineapple is an excellent source of vitamins C and B6, beneficial for the immune system.
- Raspberries are rich in antioxidants and fiber, contributing to healthy digestion.
- The low-fat yogurt in the crust provides a source of probiotics, beneficial for digestion.

Frequently Asked Questions:
- Can I use other types of flour? Yes, you can substitute white flour with whole wheat or gluten-free flour, but the texture may vary.
- How long does the tart last? The tart can be stored in the refrigerator for 3-4 days, but it is best consumed in the first days after preparation.

This pineapple and raspberry jelly tart is not just a simple dessert, but a true culinary experience. I encourage you to try it and adapt it to your taste! Enjoy!

 Ingredients: 100 g Rama margarine, 1 tablespoon skim 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. Filling: 1 packet vanilla pudding powder, 450 ml 1.5% fat milk, 2 tablespoons brown sugar, 1/2 large pineapple or one smaller pineapple. Raspberry jelly: approx. 100 g frozen raspberries, 3 teaspoons sugar, 2 teaspoons cornstarch.