Roasted Pineapple and Lime Curd Tart
This Roasted Pineapple and Lime Curd Tart is a flavor bomb. It starts with the sweet and salty and nutty ginger cookie crust which is then filled with sweet roasted pineapple, tart lime curd, and then topped with a pillowy toasted Swiss meringue.
- 5 cups pineapple cut into 2-inch pieces
- 1/2 cup (100 grams) packed light brown sugar
- 1 vanilla bean
- 1 teaspoon cornstarch
Ginger Coconut Macadamia Cookie Crust
- 9 ounces (255 grams) ginger cookies
- 1/4 cup (21 grams) toasted sweetened coconut
- 1/4 cup (28 grams) toasted macadamia nuts chopped
- 1 tablespoon (13 grams) packed light brown sugar
- 1/2 - 3/4 teaspoon kosher salt
- 1 teaspoon lime zest
- 9 tablespoons (127 grams) unsalted butter melted
Swiss Meringue Topping (Optional)
- 5 (150 grams) egg whites
- 1 cup (200 grams) granulated sugar
See my recipe for Lime Curd for the instructions on how to make it. The curd can be made up to 2 weeks in advance.
Preheat the oven to 400°F. Line a half baking sheet with parchment paper. Place the cut up pineapple in a large bowl. Place the brown sugar in a small. Scrape the seeds from the vanilla bean and but the seeds in the sugar. Rub the vanilla into the brown sugar with your fingers until evenly distributed.
Add the sugar-vanilla mixture to the pineapple and stir together until the pineapple is coated with the sugar. Pour the pineapple onto the baking sheet and spread it out into a single layer. Roast the pineapple for 35 minutes, and stir it with a large spoon every 10 minutes. The pineapple is done when the sugar is bubbly and thickened.
Remove the pan from the oven and immediately scrape the pineapple and the sugary syrup into a bowl. Use a stiff spatula to get as much of the sugar syrup off the pan as possible.
Cool the pineapple to room temperature and then refrigerate until ready to use. The roasted pineapple can be stored up to 1 week.
Drain the syrup from the pineapple by placing in a fine mesh strainer over a small bowl for 30 minutes. You should have 4-6 tablespoons of syrup. Place the syrup in a small saucepan. In a small bowl combine 1 tablespoon of water with 1 teaspoon of cornstarch.
Bring the drained pineapple syrup to a boil and then add the cornstarch slurry and stir it into the boiling juice. The mixture will immediately thicken and begin to bubble. Remove it from the heat and pour it into a small bowl. Once it has cooled to room temperature combine it with the roasted pineapple.
Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill for at least 2 hours.
Ginger Coconut Cookie Crust
I like the ginger cookie crust a little salty. It’s a nice flavor contrast with the sweet and sour of the other ingredients. Use the full amount of salt if you like it salty, if not just use 1/2 teaspoon of the salt.
Preheat the oven to 350°F degrees. Toasted the coconut until golden brown, 7-10 minutes. Remove it from the oven and allow to cool slightly. The coconut can be made a few days in advance. Store it in an air-tight container until ready to use.
While the coconut is toasting, process the ginger cookies in a food processor until the texture is fine and there are no large pieces. Empty the cookie crumbs into a bowl and process the macadamia nuts until chopped into small pieces. Do not over process.
Place the cookie crumbs, coconut, nuts, sugar, and salt in a large bowl and whisk together until the coconut and nuts look evenly distributed. Zest the lime directly into the bowl and mix into the ingredients. Add the melted butter and stir together until all the dry ingredients are coated with the melted butter and the mixture starts to clump together.
Press the cookie crust into in a 9-inch tart pan with a removable bottom. Make sure the sides look even - that the crust is not noticeable thicker in one place than it is in another.
Place the crust on a cookie rack on a baking sheet pan and bake for 17 minutes. The crust will firm up and you will see butter bubbling on top when you remove it from the oven.
Let the tart crust cool to room temperature. The crust can be made 1 day in advance. Once it is cooled wrap in plastic wrap.
Assembling the Tart
Cut the roasted pineapple into 1/2-inch pieces. Pineapple is fibrous and cutting it into smaller pieces will make it easier to cut the tart. Spread the pineapple on the bottom of the ginger cookie crust into a single layer.
Spread the lime curd on top of the pineapple and use an offset spatula to spread it to the edges of the crust. Place the tart on a cooling rack on top of a sheet pan and bake it at 350 degrees F for 15 minutes. The curd will be slightly firm to the touch, but still jiggle.
Remove the tart from the oven and cool to room temperature. If making this tart the day before serving it, refrigerate it.
Top the tart with whipped cream or use the leftover egg whites from the lime curd to make a Swiss meringue topping. Add the topping right before serving it.
Make the Roasted Pineapple and the Lime Curd at least two days before making the tart. Make the Ginger Coconut Cookie Crust one day before assembling the tart.
Fresh pineapple will taste best, but you can use canned pineapple for this dessert. Make sure to thoroughly drain the pineapple before combining it with the sugar and vanilla beans.
Calories: 499kcal | Carbohydrates: 65g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 477mg | Potassium: 262mg | Fiber: 2g | Sugar: 45g | Vitamin A: 760IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 3mg