Ingredients

Shortcrust base
flour
1 cup
235 g
8.22 oz
7.76 fl oz
almond flour
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
butter
0.50 cup
115 g
4.02 oz
3.80 fl oz
powdered sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
salt
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
egg
1 pc
Filling
egg whites
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
walnuts
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
110 g
3.85 oz
3.63 fl oz
water
0.25 cup
3 tbsp
45 ml
1.48 fl oz
canned pineapple rings
to taste
Meringue cap
egg whites
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
sugar
0.50 cup
110 g
3.85 oz
3.63 fl oz
water
0.25 cup
3 tbsp
45 ml
1.48 fl oz

Method

Who needs coffee? With a tart, filled with walnuts and pineapple pieces?

Shortcrust base

Ingredients:

  • Flour 235g | 8.30 oz
  • Almond flour 40g | 1.40 oz
  • Butter 115 g | 4.05 oz
  • Powdered sugar 60g | 2.10 oz
  • Salt 2 g | 0.05 oz
  • Egg (50-52 g) 1 pc
  1. Sift the flour, the almond flour, salt and powdered sugar into a bowl. Add the diced cold butter. Use a paddle nozzle (or a large knife) at low speeds to mix it into crumbs.
  2. Add an egg and knead into a smooth dough. (If you have some difficulties with making a dough lump, then add one tablespoon of cold water). Knead the dough quickly on the table, then roll it out between two sheets of parchment 2 mm (0.08 inch), and place it in the fridge for 3 to 4 hours.
  3. Cut the base with the ring. Using a sharp knife, cut the strips of the desired height and form the tartlets in the ring (see the pictures). Refrigerate for 30 minutes.

Filling

Ingredients:

  • egg whites 2 pcs
  • sugar 100 g | 3.50 oz
  • walnuts 100 g | 3.50 oz
  • potato starch 30 g | 1.20 oz
  • canned pineapple rings to taste
  1. Whip the whites with a pinch of salt until thick foam. Gradually add sugar and keep whipping until soft peaks. Add the chopped nuts to the starch and mix gently.
  2. Fill half of the tartlets with the filling; then put the pineapple rings on top and bake in an oven preheated to 170C (340F) for 20 to 25 minutes.

Meringue cap

Ingredients:

  • egg whites 80 g (2 pcs)
  • sugar 110 g | 3.90 oz
  • water 45 ml | 1.50 oz
  1. Start whipping the whites at a low mixer speed. Boil the syrup and bring it to 117C (243F).If you have no thermometer, boil the syrup until a “dense ball”.
  2. When the whites are whipped until soft peaks, gently pour the syrup along the wall and continue whipping for another 5 minutes.
  3. Using a pastry bag, cover the tart with meringue; and light it up with a burner or put it in the oven under the grill setting for a few seconds.