Pineapple Meringue Tart – The Delish Recipe

Sweet and tangy, this Pineapple Meringue Tart is a tropical dream come true! A buttery crust gives way to a velvety pineapple filling, topped with a fluffy cloud of meringue. The perfect dessert for warm weather, this tart is sure to impress your friends and family with its bright flavors and stunning presentation.

Ready Time

2 hrs

Yields

7 servings

Ingredients

For the Crust:
1 1/4 cups all-purpose flour
1/4 cup confectioners’ sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
For the Filling:
1 cup pineapple juice
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large egg yolks
1/2 cup heavy cream
1 teaspoon vanilla extract
1 cup diced fresh pineapple
For the Meringue:
3 large egg whites
1 cup granulated sugar
1 teaspoon cream of tartar

Instructions

Preheat your oven to 350°F (180°C). To make the Crust, in a large bowl, whisk together flour, confectioners’ sugar, and salt.

Add cold butter and use your fingers or a pastry blender to work it into the flour mixture until it resembles coarse crumbs.

Press the mixture into a 9-inch tart pan with a removable bottom, making sure to evenly cover the bottom and sides of the pan. Trim any excess crust from the edges.

Bake for 20-25 minutes, or until lightly golden.

Let cool completely. Next, make the Filling.

In a medium saucepan, whisk together pineapple juice, granulated sugar, cornstarch, and salt.

Cook over medium heat, whisking constantly, until the mixture comes to a boil. Reduce heat to low and simmer for 2 minutes.

Remove from heat and stir in melted butter, egg yolks, heavy cream, and vanilla extract.

Let cool slightly. Stir in diced pineapple.

Pour the filling into the cooled crust and smooth the top.

Now, prepare the Meringue. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add granulated sugar and continue beating until stiff peaks form.

Spread the meringue over the filling, making sure to seal the edges of the meringue to the crust to prevent filling from escaping during baking. Bake for 10-12 minutes, or until the meringue is golden brown.

Let cool to room temperature before serving.

Refrigerate the tart for at least 30 minutes before slicing and serving.

Notes

To ensure a flaky crust, keep the butter cold and handle the dough gently.

Don’t overmix, as this can lead to a tough crust.

For the filling, cook the mixture over medium heat, whisking constantly, to prevent scorching.

Let it cool slightly before adding the egg yolks to prevent scrambling.

Make sure to spread the meringue all the way to the edges of the crust to prevent the filling from escaping during baking.

If you notice any gaps, use a spatula to gently push the meringue to the edges.

When cooling the tart, avoid sudden changes in temperature to prevent cracking.

Let it cool slowly to room temperature before refrigerating.

Because of the meringue topping, it’s best to serve the tart within a day or two of assembly, as the meringue will start to absorb moisture from the air.