Pineapple tart, the delicious quick and easy dessert without an oven

We can prepare two possible versions of the pineapple tart: the cold one, ideal for summer, which is what we are going to prepare next with this recipe, and the baked pineapple tart or inverted pineapple cake, very different but equally delicious.

The pineapple cake without an oven that we are going to prepare next with a mousse-like texture or pineapple cake It has no complications and the result is spectacular. Following two small recommendations indicated in this recipe, we will get a cake of ten.

The first thing to keep in mind when preparing this recipe is that pineapple juice should boil for a few seconds. This is necessary because pineapple has a proteolytic enzyme called bromelain or bromelain that will cause the gelatin to not set. Simply letting the pineapple juice boil for about 30 seconds, we eliminate it and our cake will be completely curdled.

The next point to take into account will be to semi-mount the cream, so we will get a airy and smooth mousse texture. We will know that the cream is ready when the beaters of the mixer begin to mark the cream.

By following these two points to the letter, we will achieve an optimal result in our pineapple tart.

recipe information

• • Preparation time: 20 minutes

• • cooking time: 1 minute

• • total time: 25 minutes (plus about 6 hours of rest in the fridge)

• • rations:8

• • Category: desserts

• • type of cuisine: international

• • Calories per serving (kcal):592

Pineapple tart ingredients for 8 people

For the base:

• • 100 g of chopped biscuit

• • 50 g melted butter

For the pineapple mousse:

• • 230 g of pineapple in its juice

• • 80 g of pineapple juice

• • 6 gelatin sheets

• • 390 g cold whipping cream (minimum 35% fat content)

• • 80g white sugar

To decorate:

• • Pineapple slices in their juice

Necessary utensils

• • Removable round mold of 15 cm

How to make pineapple tart

For the basewe mix 100 grams of chopped biscuit with 50 grams of melted butter until these ingredients are fully integrated and the entire biscuit is impregnated with the butter.

Grease and line the base of a 15 cm removable mold with baking paper. Pour in the biscuit and butter mixture, and smooth it out. Refrigerate while we continue preparing the cake.

For the pineapple mousse, we crush 230 g of pineapple in its juice until it is a very fine texture, we reserve. We reserve 80 g of the juice that accompanies the pineapple for later use.

We hydrate 6 gelatin sheets in cold water. Leave them for 5 minutes until they soften completely.

Meanwhile, we bring the 80 grams of pineapple juice to a boil, let it boil for about 30 seconds. We remove from the fire.

Drain the gelatin well and add it to the pineapple juice, which will still be hot.

Pour the pineapple juice over the crushed pineapple. We shred again for a few seconds so that everything is integrated. We booked.

We semi-mount 390 grams of cold whipping cream with 80 grams of white sugar. It will be ready when the beaters of the mixer begin to mark.

Pour the pineapple mixture over the cream and integrate with the help of a silicone spatula with enveloping movements until all the ingredients are fully integrated and the resulting mixture has a homogeneous color.

Take the mold with the biscuit out of the fridge and pour the pineapple mousse into it. Smooth the surface and place in the fridge for a minimum of 6 hours so that it sets completely.

After the curdling time has elapsed, unmold the pineapple cake and decorate it with pineapple in its juice.

Easy preparation summary

1. 1. For the basemix the biscuit and butter

1. 1. Line the mold and cover the base with the biscuit

1. 1. For the moussecrush the pineapple in its juice

1. 1. We hydrate the gelatin in cold water

1. 1. Bring the pineapple juice to a boil

1. 1. Drain the gelatin and add it to the hot juice

1. 1. Pour the previous mixture over the pineapple and integrate

1. 1. We semi mount the cream with the white sugar

1. 1. We integrate the cream with the pineapple

1. 1. Pour the pineapple mousse into the mould, smooth the surface and let it set for a minimum of 6 hours in the fridge

1. 1. Unmold the pineapple cake and decorate it to taste