Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery, flaky crust. The whole thing is topped with my no-fail meringue.
John and my celebrations usually include a great dinner that we cook together and a bottle of wine followed by a favorite dessert like these Pineapple Cream Meringue tarts.
A lot of people don’t care for Valentines Day. I LOVE Valentines Day. It is a happy occasion that reminds me how lucky I am to have met my husband at the ripe old age of 19.
We don’t go out for dinner or buy each other extravagant gifts on Valentine’s Day, and sometimes we choose to celebrate on the weekend if the actual day falls within the week.
I love making John special desserts for occasions like this one.
This pie is what he requests for his birthday every year. I had these little tart shell pans that I had purchased and had never used, so I made it into tarts.
I used the crust that I learned to make in Pie School. Then loaded in some thick juicy pineapple filling and topped the whole shebang with a thick layer of toasted meringue. What’s not to love?
This recipe was handed down to me by my mother-in-law (MIL). The meringue technique is like none that I’ve ever used. I’ve never had it fail, so if meringue scares you, this recipe is for you.
I got 4 large tarts out of my pie crust and then just filled little dishes with the leftover filling and topped them with meringue, without crusts. If you used two crusts, you would easily have 8 large tarts.
Don’t have time to make it now? Pin it for later!
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Pineapple Cream Meringue Tarts
Ingredients
Pie Crust
- 2-1/2 cups AP Flour I used unbleached
- 1 cup butter well chilled (I use Kerrygold or Land O’Lakes)
- 1 tbs white sugar
- 1 tsp salt
Filling
- 16 oz crushed pineapple canned crushed do not drain and do NOT use fresh
- 1/4 cup All Purpose flour
- 1 cup sour cream
- 1 cup sugar
- 3 egg yolks at room temperature and lightly beaten,Whites will be used in meringue
- 1 tsp vanilla extract
Meringue
- 1 tbs cornstarch
- 2 tbs cold water
- 1/2 cup water boiling
- 3 egg whites
- 1 tsp lemon juice or vanilla
- 6 tbs sugar
Instructions
Start Meringue
- In a small sauce pan, mix cornstarch and cold water. Stir in boiling water over medium heat and boil for two minutes. Remove from heat and set in cold water or refrigerate to cool while you prepare the crust.
Pie Crust
- Place 1-1/2 cups of water in a liquid measuring cup in the freezer. You will not use it all, but it’s better to have more than not enough.
- In a large bowl, combine flour, sugar, and salt. Cut cold butter into 1-tablespoon sized pieces. Toss them into the flour. Scoop up flour and butter and rub between your thumb and fingers, letting it fall back into the bowl. Do this until you have a crumb that resembles rough cornmeal with pea and almond sized pieces.
- Remove water from the freezer. In a circular motion, drizzle a small amount of water in a circular motion into the flour mixture to the count of five. Toss the water through the flour with your hands until you no longer feel wet spots. Repeat until dough is shaggy and slightly tacky. Press an egg sized ball together. Toss it in your hand a couple of times. If it breaks apart when you catch it, add a little more water. If it retains its shape you’re done.
- Gather the dough in 2 roughly even discs. Wrap each disc in plastic wrap and refrigerate for a minimum of 1 hour. If you only use one crust, the other one can be wrapped and used within 3 days, or frozen.
- Remove pie dough from the refrigerator. On a lightly floured surface, cut each disk into 4 pieces and roll each piece of dough out from the center to the edge until the dough is large enough to fill your tart shell and about ⅛ inch thick. Turn as you roll, always pushing out away from yourself. Press dough into shell gently. Use your rolling pin to remove excess dough overhanging tart shell. Repeat with remaining tart shells.
- Pierce the bottom of each shell with a fork, turning slightly. Place a piece of aluminum foil into each tart leaving the edges of the foil standing and not overlapping the edges. Fill with pie weights or dry beans. Bake at 425 degrees F for 10 minutes. Remove the tarts from the oven and pick up the edges of the foil and remove with weights. The foil will cool immediately. Reduce the oven temp to 375 degrees F and continue baking for 15 minutes or until tart shells are browned. Remove to a cooling rack to cool completely.
Filling
- Prepare the filling. In a medium sized sauce pan, combine flour, sugar sour cream and pineapple. Cook over low heat stirring continuously until thick. Don’t neglect because it can thicken all of a sudden. Blend in egg yolks, stirring continuously, and cook for 2 more minutes. Add vanilla and cool.
Finish Meringue
- Finish Meringue. In an electric stand mixer, fitted with a whisk attachment, add egg whites and beat on medium high until they start to form soft peaks. Add sugar one tablespoon at a time and vanilla. Continue beating until strong peaks form. Add cornstarch mixture and beat until blended. Don’t over beat or your meringue will start to break down.
- Place tarts on a baking sheet and fill each shell 3/4 full with filling. Top with meringue by the spoonful or you can use a pastry bag. Bake at 375 degrees F for 5 minutes or until peaks are golden. Be careful not to burn.
- Completed tarts should be refrigerated until serving.
Nutrition
If you are in the mood for other creamy dreamy pies, here are a couple more great recipes for you!
Angel Food Pie
Dark Chocolate Pecan Tart
Magic Margarita Pie
What are your favorite special celebration recipes? Please share!
Annette Mckitrick says
Do you drain the pineapple first? No mention anywhere that I could see.
Julie Menghini says
No, you don’t drain it. I’ve updated the post and appreciate your question!
Jennifer A Stewart says
We don’t get all gushy on Valentine’s Day and I love that you didn’t make something chocolate! BTW, where can I go to pie school?!?!?!?
Julie Menghini says
Thanks Jennifer! We don’t get too gushy either. I was so lucky to fall into pie school. A friend of ours new Kate and she agreed to do a small class in his home. I know she does classes in other cities too. Here is the post on our instructor. https://hostessatheart.com/pie-school/
Meghan | Fox and Briar says
These are super cute! Love that pineapple flavor!
Julie Menghini says
Thank you Meghan!
Ginger Wroot says
Oh, these are so pretty and so lish-looking! I’m tempted to go buy some mini tart pans for this recipe. Pinned, and I can’t wait to try it! Thanks!
–G
https://gingerwroot.com
Julie Menghini says
Ginger, thank you so much! I appreciate your sweet comments. If you try them, stop back and let me know how they come out.
Shadi Hasanzadenemati says
This pie is pure perfection with that gorgeous and beautiful meringue on top! The filling the just how I like it to be, creamy and nice! This is something I would love to try very soon, now I can’t stop thinking about it!
Julie Menghini says
Thank you dear Shadi! It is definitely a treat that we love. If you try it, please let me know what you think. This is the first time I made it into mini tarts. It’s just as yummy as a pie.
Sandi (@fearless_dining) says
What a gorgeous pineapple filling…I would eat at least two of those beauties.
Julie Menghini says
Thank you Sandi! I appreciate you stopping by!
jane @ littlesugarsnaps says
Julie, these sound perfect. There’s nothing like homemade meringue. I’ve not come across that technique before, so now I’m tempted to give it a go. I love the switch from lemon to pineapple too.
Julie Menghini says
Thank you Jane! The technique was strange to me at first, but it really helps hold the integrity of the egg whites.
Michelle @ Giraffes Can Bake says
These tarts are awesome, Julie – feels like summer! And that meringue looks amazing!
Julie Menghini says
Thank you Michelle! John loves meringue, so this pie is always a great treat for him.
Amanda | The Chunky Chef says
I’ve been looking for a recipe to try out my new mini tart pan… and this is the one! So beautiful!
Julie Menghini says
Thank you Amanda! New kitchen toys are the best!
Tracy @ Served from Scratch says
Not only are these little guys gorgeous but pineapple… YES. I LOVE all things pineapple and I think that there aren’t enough pineapple desserts in the world! Yum!!
Julie Menghini says
Thank you Tracy! I say yes to more pineapple desserts!
Ivette says
Looks awesome !!
Julie Menghini says
Thank you Ivette! Thank you for stopping by!
Angie says
Did someone say pineapple?! Make way, people, make way! These are all mine, lol. You know I have a thing about pineapple. Definitely making these!
Julie Menghini says
Thank you Angie! Perfect for my pineapple friend!
Anna says
These look wonderful and such gorgeous photos!!
Julie Menghini says
Thank you Anna! Very yummy and you are a sweetie to comment on the photos!
milkandbun says
Oh, I adore all meringues! and I wish I could taste some of yours right now! 🙂
Julie Menghini says
Thank you! I wish it was easier to share. I’d have so many friends at my virtual table.
Kaila (GF Life 24/7) says
I don’t’t think there is a single holiday that you could not brighten up for anyone with your cooking! This tart looks simply scrumptious! 🙂
Julie Menghini says
Oh Kaila you are so sweet! Thank you!!
Natalie says
These tarts are beautiful, Julie. I love that you used pineapple instead of lemon for something a little different. Happy FF!
Julie Menghini says
Thank you Natalie! It is definitely a nice change but we love lemon too!
KCole's Creative Corner says
Perfection! These are such a great dessert, and just in time for Valentine’s Day! I definitely need to try meringue sometime soon 😉 Thanks for sharing! 😀
Julie Menghini says
Thank you for such sweet comments!
Ginger says
Gorgeous! Absolutely stunning, I love the meringue! You could paint that in oil and hang it on your wall (although, on second thoughts, I prefer the egg whites version …)
Happy FF!
Julie Menghini says
Thank you! You are such a sweetie!
Frugal Hausfrau says
Wow, I need to go to pie school! Just look at these tarts!! I probably would never have given such a thing a second thought if I saw a recipe, now I’m just crazy to try them!
Julie Menghini says
Thank you! Pie school was a ton of fun.
Andrea | Cooking with a Wallflower says
Your meringue looks so perfect, Julie! I can almost taste the pineapple cream. They look soo amazing. Thanks for sharing at FF!
Julie Menghini says
Thank you Andrea! It’s wonderful that you co-hosted this weekend!