This soft crostata combines the sweetness of strawberries and pineapple with a luscious pineapple cream, making it a delightful treat for any occasion.
Ingredients: 300g all-purpose flour. 150g unsalted butter, cold and diced. 100g granulated sugar. 1 egg. 1 tsp baking powder. Pinch of salt. 200g strawberries, sliced. 200g pineapple, diced. 200ml pineapple juice. 50g granulated sugar. 2 tbsp cornstarch. 100ml heavy cream. 1 tbsp powdered sugar. 1 tsp vanilla extract.
Instructions: Set the oven to 180C 350F and heat it up. Pulse the flour, butter, sugar, egg, baking powder, and salt in a food processor until the mixture looks like big crumbs. Put the dough in a tart pan and press it into the bottom and up the sides. Put it in the fridge for 30 minutes. Put pineapple juice, sugar, and cornstarch in a saucepan and mix them together. Stirring all the time, cook over medium heat until it gets thick. Take it off the heat and let it cool down a bit. Spread the pineapple mix on top of the tart dough that has been chilled. Put pineapple chunks and strawberry slices on top. Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the crust is golden brown. Mix the powdered sugar and vanilla extract into the heavy cream and whip it until soft peaks form. Spread the whipped cream on top of the tart after it has cooled down. Cut the tart into slices and serve them cold. Have fun!
Prep Time: 30 minutes
Cook Time: 30 minutes
Trip Dont Fall
