SPICY PINEAPPLE TART

SPICY PINEAPPLE TART

by Greta Wichman, @chez_lucolette

This tart is packed with sweet, tangy pineapple flavor with a subtle kick thanks to Kelly's Pineapple Jalapeno Pepper Jelly. Whether you're looking for a unique treat to surprise your guests or a bold new favorite for your dessert table, this pineapple tart brings the perfect balance of flavors.

INGREDIENTS

Tart Shell:

• 12 Graham Crackers
  
• 1 T chopped crystallized ginger 
  
• 1/4 C sugar
  
• 1/2 tsp Kosher Salt
  
• 5 T butter, melted
  
• 11 oz jar of Kelly's Pineapple Jalapeno Pepper Jelly

Buttermilk Filling:

• 2 T Water
  
• 1 1/2 tsp unflavored gelatin
  
• 3/4 C heavy cream
  
• 1/2 tsp lime peel, finely grated
  
• 1/4 C sugar
  
• 1 1/2 C buttermilk
  
• 1 tsp vanilla extract

INSTRUCTIONS

Prepare Tart Shell:

• Preheat oven to 350 degrees.
  
• Pulse graham cracker crumbs, crystallized ginger, sugar, and salt in a food processor until it makes a fine crumb.
  
• Put crumbs into a mixing bowl and pour butter over and mix to distributed butter throughout the crumb.
  
• Firmly press crumb mixture into bottom and up sides of a 9-inch tart pan, 9-inch pie dish, or 4-6 small tart pans.
  
• Pop into the freezer for 10 minutes.
  
• Bake until crust is fragrant and edges are golden, about 15-17 minutes. Bush inside of tart shell with egg white and bake 2 additional minutes.
  
• Let cool completely on a wire rack. Then pop the crust back into the freezer for 10 minutes.
  
• While the crust is cooling, spoon out the 11 oz jar of jelly into a pan and gently heat to loosen jelly for spreading.
  
• Do not completely melt the jelly and make very hot or you will soften the crust when it is added.
  
• Remove crust from the freezer and spoon loose jelly into the crust and smooth to coast the interior crumb.

Prepare Buttermilk Filling:

• Pour 2 T water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
  
• Heat cream, lime peel, and sugar in a small saucepan over medium heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally.
  
• Remove from heat and add gelatin mixture. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla.
• Pour buttermilk filling into jelly-lined tart shell and refrigerate for at least 6 hours prior to serving (4 hours if you are using small tart shells).