These mini pineapple tarts are as adorable as they are delicious, with a light and buttery base topped with a juicy slice of pineapple. They are incredibly easy to make and perfect for a quick dessert that feels special. The sweetness from the pineapples, combined with the soft and moist tart, creates a balanced treat that’s both refreshing and indulgent. Whether you enjoy them warm or cool, these tarts are sure to become a favorite for any occasion.
You’ll love these mini tarts because they’re simple yet packed with flavor. The recipe is flexible enough to accommodate other fruits or even chocolate chips if you want to add a twist. If you’re using canned fruit, save the syrup and brush it over the tarts fresh out of the oven for an extra layer of sweetness and moisture. The buttery, fluffy texture of the tart pairs perfectly with the tartness of the pineapple, making each bite a delightful experience.
These pineapple tarts are ideal for a quick family dessert, an afternoon snack, or as a sweet addition to a brunch table. They’re light enough to be enjoyed at any time of day and special enough to serve to guests.
For decoration, dust the tops with powdered sugar once they’ve cooled slightly. You can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Ingredients:
- 7 pineapple rings in syrup
- 2 eggs
- 70g granulated sugar
- 1 packet of vanilla sugar
- 75g melted butter
- 100g all-purpose flour
- 1 teaspoon baking powder
- Powdered sugar (for dusting)
- Butter (for greasing the molds)
Instructions:
- Preheat the Oven:
- Preheat your oven to 180°C (350°F) with the fan setting on. Grease 7 small tart molds with butter.
- Prepare the Batter:
- In a mixing bowl, whisk together the granulated sugar, vanilla sugar, and eggs until light and creamy.
- Add the melted butter and mix until well combined.
- Gradually add the flour and baking powder, stirring until smooth and free of lumps.
- Assemble the Tarts:
- Divide the batter evenly among the 7 tart molds.
- Place a pineapple ring on top of the batter in each mold.
- Bake:
- Bake in the preheated oven for about 10 minutes, or until a knife inserted into the center of the tart comes out clean. Keep an eye on them to prevent overbaking.
- Finishing Touches:
- Once out of the oven, dust the tarts with powdered sugar. If using canned pineapples, you can brush some of the syrup over the tarts for extra moisture and sweetness.
Enjoy!