Ingredients

Shortcrust base
flour
235g
8.23oz
1cup
15.75tbsp
almond flour
40g
1.40oz
2.68tbsp
butter
115g
4.03oz
0.46cup
7.71tbsp
powdered sugar
60g
2.10oz
4tbsp
salt
2g
0.07oz
0.13tbsp
egg
1pc
Filling
egg whites
2g
0.07oz
0.13tbsp
walnuts
100g
3.50oz
0.40cup
6.70tbsp
sugar
110g
3.85oz
0.44cup
7.37tbsp
water
45ml
canned pineapple rings
to taste
Meringue cap
egg whites
2g
0.07oz
0.13tbsp
sugar
110g
3.85oz
0.44cup
7.37tbsp
water
45ml

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.