Posted in Baking

Pineapple Custard Tartlets

This was made for a client who ordered sugar-free Pineapple Custard Tarts for father’s day. It was different from my usual but I knew I could pull it off since the Pineapples’ natural sweetness would take care of the sugar part. I am not actually a huge fan of Pineapple but the way the it bakes in the tart shell smells and looks amazing. The base recipe for pastry I use is by Michel Roux. You can use butter or puff pastry but it will work best with shortcrust pastry. So, let’s get started :

Preheat your oven to 180ºC and prepare your tart shells. Once you’ve blind-baked them put in the chopped Pineapple pieces in and pop ’em back in the oven for 10 to 15 minutes or until the pieces become golden brown and soft.In my rush I forgot to click the baked Pineapple. I would not recommend baking the tart shells and Pineapple separately because you loose out on letting the pastry absorb the flavour.


While they bake prepare your custard by whisking together the egg yolks,cream and vanilla essence (If you want add a Tbsp of icing sugar). I don’t think it gets any easier than this.

Pour this mixture into the shells and bake for 10-15 minutes. Although I made tartlets you can always make bigger ones you’ll just need to increase the oven time. (bake it along with the custard until it is still a little wobbly as the custard will continue to set as it cools down)




Have a great day folks! Comment below and let me know what you think


250 g of shortcrust pastry dough (my go-to recipe is Michel Roux’s recipe)

250 g of chopped Pineapple
250 ml  double cream
2 large egg yolks, beaten
1 + 1/2 tsp Vanilla essence

*You can add some icing sugar to the custard if you want but it shouldn’t be more than 1 Tbsp. 🙂


1.Preheat the oven to 180ºC. Roll out the pastry dough and line the tart shells. Blind bake for 10 minutes. Add the Pineapple chunks to the half-baked shells and pop ’em back in the oven for another 10 minutes at the same temperature.

2.Stir together the two beaten egg yolks and double cream with vanilla essence (or better still, vanilla seeds) to make a sweet custard mix.

3.Gradually fill the empty space of the pastry cases with the custard and back for another 10-15 minutes or until the custard is just set and a little wobbly.
Allow to cool, the custard will set completely in the residual heat, without over cooking.


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