Cold pineapple and fruit tart. The recipe for this fresh and creamy tart is easy, quick, and doesn’t require baking in the oven: the perfect dessert to enjoy in summer!

It’s very simple to prepare because it doesn’t require the use of the oven and will definitely make your guests very happy on warm summer evenings!

It’s ideal for breakfast, a snack, or even as a dessert to end a lunch or dinner.

The recipe is very easy; you just need to wait for the resting time in the fridge. Therefore, I recommend preparing it at least a day in advance as it will taste even better.

The ingredients for this cold pineapple tart are few and simple, and the preparation is really quick: in about half an hour our dessert will be ready for resting in the fridge and then we can enjoy it in all its creamy goodness!

The pineapple will give a nice colorful touch that, personally, brings me serenity.

I used canned pineapple and fresh raspberries and red currants that make this dessert colorful and beautiful to bring to the table. It’s very fresh, with a base of crumbled ladyfingers and a filling of cream and mascarpone.

I used ladyfingers, but you can use any dry cookies.

Go ahead, prepare this delight because I assure you it is really good, ideal for special occasions.

If you have celiac disease, use gluten-free cookies.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 8People
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: Spring, Summer

287.41 Kcal

calories per serving

Info Close

Energy 287.41 (Kcal)
Carbohydrates 11.57 (g) of which sugars 2.64 (g)
Proteins 2.30 (g)
Fat 25.82 (g) of which saturated 11.47 (g)of which unsaturated 4.62 (g)
Fibers 0.60 (g)
Sodium 201.92 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Cold Pineapple Tart

7 oz cookies (ladyfingers or digestive etc. or gluten-free)
9 tbsp butter
1 tsp vanilla extract
3.5 oz mascarpone
1 cup whipping cream (already sweetened)
1 package pineapple, canned
as needed raspberries
as needed red currants
leaves mint (optional)

Tools

Mold
Pastry Bag
Electric Whisks
Parchment Paper
Bowl
Blender

Steps for the Cold Pineapple Tart

First, let’s make the base of our tart: crush the cookies using a mixer, transfer them to a bowl, and add the melted butter. Mix well.
(I used ladyfingers, but you can use digestive or dry cookies).
(If you have celiac disease, use gluten-free cookies).
Line the base of a rectangular tart mold with parchment paper. Use a spoon to compact the base well and raise the edges.
(Mold size 14.17 x 4.72) if you don’t have it, use a round springform pan.
Let the base rest in the fridge while we prepare the filling.
In a bowl, whip the cream (already sweetened and cold) and mascarpone until stiff peaks form.
Flavor with a teaspoon of vanilla extract.
Take the tart mold from the fridge and fill it with half of our mixture.
Decorate the tart with canned pineapple and place a raspberry and a mint leaf in the center of each slice.
Transfer the remaining filling into a pastry bag with a star tip.
Finish all sides of the tart with dollops of cream.
Finish the decoration with some currants if desired.
Leave the tart in the fridge for an hour before removing it from the mold.
The cold pineapple tart is ready to be enjoyed.
Enjoy your meal!!