Pineapple Cold Tart, a colourful summer dessert perfect for many occasions: as a meal, an evening with friends, a summer birthday party or a family snack. This dessert is prepared in no time, is uncooked and flavoured with vanilla thanks to the berry vanilla extract. Pineapple in syrup and Candied Cherries will make this cake colourful and beautiful to bring to the table. It is a very fresh dessert with a base of crumbled biscuits and a filling of cream and mascarpone! Let’s see together how to achieve it!
FOR THE BASE
200 g of biscuits
125 g of melted butter
FOR THE FILLING AND DECORATION:
200 ml of sweetened cream
100 g of mascarpone
2 teaspoons of Berry Vanilla Extract
4 slices of pineapple in syrup
Preparation of Pineapple Tart
First, we make the base of our tart: we mince the biscuits with a mixer. We transfer the biscuits to a bowl and add the melted butter, mix well.
We coat the base of a rectangular tart mould with a removable oven. With a spoon, we compact the base well and lift the edges well. Let the base rest in the fridge while we prepare the filling.
In a bowl, whip the already sweetened and very cold cream with the addition of mascarpone.
We flavour with Berry Vanilla Extract.
Then we take the mould of our tart from the fridge and stuff it with half of our mixture, transfer the remaining filling to a piping bag.
We decorate the tart with pineapple in syrup and with lots of creams. Finally, we add the Candied Cherries.
We leave the tart in the fridge for an hour before removing it from the mould.