How do you know when a recipe is quick and easy? When you can go to the store, buy the ingredients, and finish making it in less than an hour. Granted that takes into consideration how close the store is from your home. It is about one mile for me. Other factors depend on the speed in which you do things such as peeling and chopping. Anyway, I had to get the second batch of Creamy Pineapple Tartlets done before heading out to an event. I looked at the clock when I left for the store and when I finished. It was just under an hour.
Why did I make a second batch? It is called recipe testing. The first batch tasted fine with me however my husband found them to have a little bitterness. The bitter element came from lime juice. Notice the lime wedges in the photo at the top? That’s because the first round had some fresh lime juice added. I thought others might feel the same as him so re-working the recipe was in order.
A package inspired Creamy Pineapple Tartlets in the first place. The kind folks at Frieda’s had sent some of the cutest little Zuzuland Queen Baby Pineapples to me. Those little fruity gems are not only adorable; they are also super sweet and oh so good to eat. I had lots of ideas from a cocktail to some type of salad. The final inspiration came with the size of them: cute little pineapples inspiring tasty little tartlets.
How do the tartlets taste? They are cool, creamy, and a wonderful summer dessert. It is like eating pineapple fluff in a graham cracker crust. The sweetness comes from condensed milk and the fruit. Whipped cream gives it the fluffiness. They are made with homemade crushed pineapple instead of using canned. It would take at least three of the baby pineapples to make it or about three-quarters of a regular pineapple. I used premade tart shells so it would be no-bake and cut down on preparation time.
Do you enjoy pineapple? Be sure to take a look at these other recipes: Blood Orange Pineapple Rum Cocktail, Liquid Gold, Pina Colada Bundt Cake, and Coca-Cola Salad. They all feature this lovely tropical fruit in some way.
Creamy Pineapple Tartlets
Ingredients
- 4 cups fresh pineapple peeled and cored
- 1 can sweetened condensed milk 14 ounces
- 1 cup heavy whipping cream
- 12 prepared graham cracker tart shells*
Instructions
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Cut pineapple into small pieces. Reserve and chill 1 cup for garnish. Place 3 cups in a food processor fitted with a knife blade. Pulse a few times to chop into smaller bits to make crushed pineapple. Be sure to pulse only because letting the processor run steady will turn it into pineapple sauce.
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Place crushed pineapple in a fine mesh sieve or strainer over a bowl to drain for 10 minutes, stirring occasionally.
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Stir together sweetened condensed milk and 1/4 cup of the drained juice in a large bowl. Add 1 cup crushed pineapple and stir to combine. Save any extra crushed pineapple and juice for another purpose.
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Beat cream in a separate bowl until stiff peaks form. Fold whipped cream into pineapple mixture.
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Spoon into tart shells and chill for at least 1 hour. Garnish with fresh pineapple pieces prior to serving.
Recipe Notes
*You can substitute one 9-inch graham cracker crust to make a pie instead of tartlets.
Disclosure: I received a box of assorted produce from Frieda’s at no charge. I was under no obligation to post a review. All opinions are my own unless otherwise stated or contained within a guest post.
KayleneP @ The Links Site says
June 10, 2014 at 5:41 amThese look wonderful, it is winter here in Australia but I am going to keep this recipe and try it when the weather warms up again – can’t wait!
Renee says
June 14, 2014 at 7:45 amThanks Kaylene
How to Philosophize with Cake says
June 10, 2014 at 7:42 amOooh those look so delicious and adorable! Love the tropical flavors in there, perfect for a summer party. 🙂
Renee says
June 14, 2014 at 7:43 amYes, and the little tarts just seem more festive than a big pie.
Oakley @ Friedas says
June 10, 2014 at 12:50 pmHow cute those Zululand Queen Baby Pineapples look with your tartlets! So happy that those help with your quick prep. After all, no coring needed with those baby pineapples!
My husband LOVES pineapples so I’m definitely going to have to try this out at home.
Renee says
June 14, 2014 at 7:42 amThanks Oakley and yes, I really do like how you don’t have to core those baby pineapples.
Mary Frances says
June 10, 2014 at 5:22 pmAdorable!
Renee says
June 14, 2014 at 7:40 amThanks Mary
Bill says
June 11, 2014 at 8:49 amI hardly ever eat fresh pineapple and I’m not quite sure. I always enjoy it when I eat it. These tartlets look amazing and you’ve inspired me to remember pineapples the next time I’m at the supermarket!
Renee says
June 14, 2014 at 7:40 amI seem to eat more pineapple in the summer. Something about eating cold bites of it really cools me down on these hot and humid southern days.
chris says
June 11, 2014 at 9:51 amthanks for taking the time to rewrite the recipe with less lime taste. I just printed this to make this week-end. I love your recipes!
Renee says
June 14, 2014 at 7:39 amThanks so much Chris!
Anita at Hungry Couple says
June 11, 2014 at 10:33 amThose baby pineapples are adorable. I’ve never seen them before. But it’s funny that you have this recipe up because, at this moment, I have a big batch of pineapple whip in my freezer. I had a lot left over from a cocktail so I just threw it in the food processor with milk and sugar. 🙂
Renee says
June 14, 2014 at 7:38 amI’ve never used pineapple whip. I need to check it out.