Tropical Pineapple Tarts
Try these creamy, heavenly pineapple tarts made with marscapone cheese and buttery ginger cookies.
•15 Anna’s ginger thins
•1/2 cup dry roasted macadamia nuts (salted)
•3 tablespoons unsalted butter, melted
•1 tablespoon granulated sugar
•3/4 cup mascarpone cheese
•1/4 cup chilled heavy cream
•3 tablespoons sugar
•1 1/2 cups diced (1/4?-1/2?) pineapple (no core pieces)
You will need 4 non-stick, fluted tart pans, preferably with removable bottoms. Removable bottoms make it so much easier to get the tart out when it’s done.
1. Preheat oven to 350 degrees F with a baking sheet in on the middle rack. Chill a mixing bowl and whisk attachment (at least 15 minutes before you make mascarpone cream).
2. Put ginger thins in a food processor and process until fine crumbs. You should get 2/3 cup. Put that in a medium sized bowl and set aside.
3. Put macadamia nuts in the food processor and process until it looks like tiny pebbles, but don’t over-process because it will turn into macadamia nut butter. You should get a little over 1/3 cup. Put that in the same bowl as the ginger thin crumbs.
4. Add butter and sugar to crumb and nut mixture. Stir until well combined. Divide between the 4 tart pans and press mixture with the back of a spoon, firmly into the bottom and sides of each tart pan.
5. Put tart pans on the preheated baking sheet and bake for 10 minutes. If it is bubbling, return to the oven for 1 to 2 minutes, until it stops bubbling. Cool for at least 15 minutes in the tart pans on a cooling rack before carefully removing to serving plates. (If they seem to hard to remove without breaking, let it cool a little longer, then try again. Put it on the plates you want to serve on because they are not easy to move around.
6. Put mascarpone, heavy cream, and sugar in mixing bowl. Use whisk attachment on medium high speed to beat until stiff peaks form, which doesn’t take long.
7. To assemble, spoon on or pipe mascarpone cream into cooled tart crusts and spoon on pineapple.