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Pineapple Cream Meringue Tarts

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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.

Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery flakey crust | HostessAtHeart.comA 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 Valentines Day, and sometimes we choose to celebrate on the weekend if the actual day falls within the week. Our celebration includes a great dinner that we cook together and a bottle of wine. By now you know that I probably bake a treat for the occasion too, like these Pineapple Cream Meringue tarts.

Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery flakey crust | HostessAtHeart.comI 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?

Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery flakey crust | HostessAtHeart.comThis 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.Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery flakey crust | HostessAtHeart.com

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5 from 9 votes

Pineapple Cream Meringue Tarts

Pineapple Cream Meringue tarts have a smooth and luscious filling that sits in a buttery flakey crust. The whole thing is topped with my no-fail meringue.
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Servings 16 people
Author Hostess At Heart

Ingredients

Pie Crust

  • 2-1/2 cups AP Flour I used unbleached
  • 1 cup of good unsalted butter well chilled (I use Kerrygold or Land O'Lakes)
  • 1 tablespoon white sugar
  • 1 teaspoon salt

Filling

  • 16 ounces canned crushed pineapple undrained (Do NOT use fresh) I use Dole
  • 1/4 cup AP flour
  • 1 cup sour cream
  • 1 cup sugar
  • 3 egg yolks at room temperature and lightly beaten Whites will be used in meringue
  • 1 teaspoon vanilla extract

Meringue

  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 cup boiling water
  • 3 egg whites
  • 1 teaspoon lemon juice or vanilla
  • 6 tablespoons sugar

Instructions

  • 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.
  • 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.
  • 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. 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

Calories: 118kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 203mg | Potassium: 36mg | Sugar: 18g | Vitamin A: 1.8% | Vitamin C: 0.2% | Calcium: 2.2% | Iron: 1.1%
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

If you are in the mood for other creamy dreamy pies, here are a couple more great recipes for you!

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This Dark chocolate Tart is fancy enough to impress but quick and easy enough to make any time for that very special someone. | HostessAtHeart.com

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Comments

  4. Shadi Hasanzadenemati says

    April 12, 2016 at 3:24 pm

    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!

    Reply

    • Julie Menghini says

      April 12, 2016 at 5:19 pm

      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.

      Reply

  11. Angie says

    February 18, 2016 at 8:16 pm

    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!

    Reply

  17. Ginger says

    February 14, 2016 at 10:02 am

    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!

    Reply

    • Julie Menghini says

      February 13, 2016 at 7:38 pm

      Thank you Michelle! I loved Valentines as a child because we got to create boxes that out admirers could leave cards. I guess I’ve always been a romantic! You would love it because it’s a great time to bake!

      Reply

  28. Adri says

    February 12, 2016 at 6:16 pm

    Oh my, but these really are special. They look beautiful, and I bet they taste wonderful. This is my first visit to your site, but it certainly will not be my last! Happy Valentine’s Day to you and yours.

    Reply

  31. Debbie Spivey says

    February 12, 2016 at 10:06 am

    Wouldn’t be much of a Valentine’s Day if David and I were to cook together…lol! Even with a bottle of wine! These are so pretty! I’ve never been afraid of meringue and was just saying the other day I hadn’t made anything with a meringue in a long time. Did you have a torch to make them so perfectly browned?

    Reply

    • Julie Menghini says

      February 12, 2016 at 5:29 pm

      LOL! You and David don’t roll well in the kitchen? I brown them in the oven so it looks a bit more uniform. If only the ridges and peaks brown that’s a great indication that a torch was used. I have a little one but never use it.

      Reply

    • Julie Menghini says

      February 12, 2016 at 5:32 pm

      Thank you Dini! I’d love to have a pie class with you! This was the third time that I’d made this crust and I am finally figuring out the feel of the whole thing. Have a wonderful Valentine’s Day!

      Reply

  36. Loretta says

    February 11, 2016 at 8:28 am

    Ahhh, there’s your post I’ve been looking for Julie. You know whenever I see those wee tartlet pans, I just want to rush out and buy some. They are just precious. The filling is gorgeous, a nice twist on the lemon meringue pie. What a sweet dedication to John, you two still sound like the lovebirds you were when you first met at 19 🙂 Just lovely! Happy V-Day Julie, may you continue to bask in each others love and warmth 🙂 xo

    Reply

    • Julie Menghini says

      February 11, 2016 at 9:02 am

      Thank you Loretta! The thing that I have found with those tart pans is that when you make a pie with meringue it starts to break down and you have the liquid in the pan. With the tart pans it is all in each individual tart which keeps them a little longer. John would eat it in any condition though. He’s whining about his shirt collar being a bit tarter but that is on his way to the fridge. Happy V-Day to you and your lover to Loretta! I love starting my day talking to you!

      Reply

  37. tentimestea says

    February 11, 2016 at 1:02 am

    What a sweet post Julie! It sounds like you have a lovely Valentine’s day tradition. The meringue was not what I was expecting at all! I kept looking at the ingredients (cornstarch? BOILING water?) haha! It turned out so beautifully, what an intriguing recipe!! 🙂

    Reply

  43. apuginthekitchen says

    February 10, 2016 at 2:55 pm

    There is the recipe for those beauties but you took me by surprise with the pineapple filling. What a wonderful change from lemon and I love the sour cream addition. It sounds deliciousw Julie and a fantastic Valentines Day treat.

    Reply

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