Welcome to a dessert that will transport your taste buds to sunny, tropical bliss: Lizzie’s Caramelised Pineapple Tart! Imagine flaky, buttery pastry, rich silky caramel custard, and golden jewel-like pineapple pieces—all coming together in a tart that is as show-stopping as it is simple to prepare. This is a recipe that will grace your table with both elegance and comfort. The first time I stumbled upon this luscious creation was at a family gathering—every bite was met with delighted conversation and requests for seconds. What makes this even more special is how easy it comes together, despite its fancy appearance. If you’ve loved my crowd-favorite Lemon Drizzle Loaf, get ready for a whole new level of fruity decadence! Read on to discover how you can bring this spectacular tart to your kitchen with ease.
What is Lizzie’s Caramelised Pineapple Tart?
So, what’s behind the delightful name “Lizzie’s Caramelised Pineapple Tart”? Well, let’s just say Lizzie knew the secret to making hearts melt—and not just with her smile! This tart is a quirky spin on traditional custard tarts, jazzed up with tropical pineapple and buttery caramel. Who was Lizzie? Maybe a dessert maverick—if the way to a man’s heart is through his stomach, she had everyone’s hearts fluttering! Isn’t it fun how some recipes get passed down with a name and a story? Try this tart and maybe you’ll be the next legend in your family kitchen.
Why You’ll Love This
There’s a lot to adore about Lizzie’s Caramelised Pineapple Tart. The showstopper here is the medley of sweet caramel, luscious custard, and caramelised pineapple—each bite is creamy, fruity, and buttery. Making this at home isn’t just rewarding, it’s cost-effective too. You get all the flavors and gourmet vibes of a high-end bakery dessert for a fraction of the price! And let’s not forget the toppings: a pillowy cloud of Chantilly cream, toasty caramel shards, and vibrant pineapple pieces make each serving pure joy. If you’ve enjoyed my Apple Crumble Pie, think of this as its tropical cousin—just as comforting, but with a decidedly sunny twist. Ready to wow your taste buds and guests? Bring this tart to your next gathering!
How to Make Lizzie’s Caramelised Pineapple Tart
Quick Overview
Lizzie’s Caramelised Pineapple Tart comes together easily with everyday ingredients and a few simple steps. The highlight? It takes under two hours, start to finish, and rewards you with rich caramel, silky custard, and crisp, home-baked pastry. There are no fussy techniques—just simple rolling, whisking, and chilling. The hardest part is waiting for everyone to fight over the last piece!
Ingredients
215g plain flour, sifted
½ teaspoon salt
120g unsalted butter, cubed and chilled
50g golden caster sugar
1 large egg
2 tablespoons ice-cold water
25g unsalted butter (for caramelising pineapple)
1 fresh pineapple, peeled, cored, and cut into chunks
50g dark brown soft sugar
½ teaspoon cayenne pepper
200g granulated sugar (for caramel)
600ml double cream (400ml for caramel custard, 200ml for Chantilly cream)
Pinch of sea-salt flakes
7 egg yolks
1 reserved egg white (for brushing pastry)
50g icing sugar
1 teaspoon vanilla paste
300g granulated sugar (for caramel shards)
Instructions
1. Make the Pastry
Place the flour, salt, and the chilled, cubed butter into a food processor. Pulse until the mixture resembles fine breadcrumbs.
Add the golden caster sugar, 1 egg, and 2 tablespoons of ice-cold water. Pulse again until a soft dough forms.
Wrap in cling film and chill while you prepare the filling.
2. Caramelise the Pineapple
In a large frying pan, melt 25g unsalted butter over medium heat.
Add the pineapple chunks, dark brown soft sugar, and cayenne pepper. Stir well.
Cook for 5–8 minutes, stirring often, until the pineapple is soft and caramelised.
Transfer to a plate and let cool completely.
3. Prepare the Tart Pastry
Roll out the chilled pastry on a lightly floured surface into a circle large enough to line a 23cm tart tin.
Press the pastry gently into the tin, trim any excess, and chill for 10 minutes.
Heat oven to 180°C (160°C fan).
Line the pastry with baking parchment, fill with baking beans or rice, and blind-bake for 25 minutes.
Remove the parchment and beans, brush with the reserved egg white, then bake for 3 minutes more.
Remove from the oven and let cool slightly.
4. Make the Caramel Custard
Place 200g granulated sugar in a saucepan with a splash of water to help dissolve. Heat gently without stirring until the sugar melts, then cook until it turns a rich amber color.
Carefully pour 400ml double cream into the caramel (it will bubble), then add a pinch of sea-salt flakes. Stir and simmer for about 10 minutes until smooth. Let it cool for a few minutes.
Whisk 7 egg yolks in a mixing bowl. Pour the slightly cooled caramel cream into the yolks, whisking constantly.
5. Assemble and Bake the Tart
Lower the oven to 140°C (120°C fan).
Arrange most of the cooled caramelised pineapple over the blind-baked pastry base.
Pour the caramel custard gently over the pineapple.
Bake for 40–50 minutes, or until the custard is just set with a slight wobble in the centre.
Cool completely in the tin.
6. Make Chantilly Cream and Caramel Shards
Whisk 200ml double cream, 50g icing sugar, and 1 teaspoon vanilla paste to soft peaks.
For caramel shards, melt 300g sugar in a heatproof pan until golden, then pour onto a parchment-lined tray. Cool, then break into shards.
7. Decorate and Serve
Just before serving, remove the tart from the tin.
Pipe or spoon Chantilly cream around the edges. Decorate with any remaining pineapple and caramel shards.
Slice and enjoy!
What to Serve With
Lizzie’s Caramelised Pineapple Tart is stunning on its own, but you can take it up a notch with ideas like:
A scoop of coconut or vanilla ice cream for extra creaminess.
A drizzle of berry coulis for a fruity contrast.
Strong, dark coffee (think espresso) or your favorite dessert wine.
A fresh fruit salad with summer berries if you’re serving a crowd.
Pair it with my best Lemon Shortbread Cookies for a sophisticated dessert platter!
Top Tips for Perfecting
Use really cold butter for the pastry—a chilled dough keeps your crust crisp and flaky.
If you don’t have fresh pineapple, quality tinned pineapple chunks (drained) can work in a pinch.
Don’t rush the caramel: let it reach a deep golden color, but don’t let it burn.
For a spicy twist, add a hint more cayenne or try a pinch of ground ginger.
Always let the tart cool fully before slicing to ensure the custard is set.
To save time, make components (like caramel shards or Chantilly cream) ahead.
Storing and Reheating Tips
Store leftover tart in an airtight container in the fridge for up to 3 days. The texture stays lovely, and the flavors deepen.
Want to freeze? Wrap the tart (without Chantilly or fresh fruit garnish) tightly and freeze for up to a month; thaw overnight in the fridge before serving.
To reheat, let slices come to room temperature or warm individual pieces gently in the oven for a few minutes. Avoid microwaving, as the custard can split.
Caramel shards are best stored separately in an airtight container at room temperature to avoid melting.
FAQs
Can I use tinned pineapple instead of fresh?
Yes! Drain and pat dry before caramelising; you’ll get delicious results with less fuss.
How do I prevent a soggy tart base?
Blind-bake the pastry, brushing with egg white, to seal it before adding the custard.
Can I make the tart ahead of time?
Absolutely—the tart keeps well in the fridge for up to 3 days. Add Chantilly cream and caramel shards just before serving.
Is this recipe suitable for vegetarians?
Yes, as long as you use vegetarian-friendly cream and the other ingredients fit your diet.
Can I skip the caramel shards?
Of course! They add crunch and flair, but the tart is fantastic without them.
Conclusion
If you’re searching for a show-stopping dessert that’s as easy to love as it is to make, Lizzie’s Caramelised Pineapple Tart is your answer. It brings together buttery pastry, luscious caramel, and vibrant pineapple in every blissful bite. Whether you’re new to baking or a seasoned kitchen pro, this recipe is designed to make you look—and feel—like a star. Give it a try, share your results, and don’t forget to check out more fruity and fabulous desserts on the blog. Happy baking!
Lizzie’s Caramelised Pineapple Tart
Equipment
- Food Processor
- Frying Pan
- Tart Tin
- Mixing Bowl
- Oven
Ingredients
Pastry
- 215 g plain flour, sifted
- 0.5 teaspoon salt
- 120 g unsalted butter, cubed and chilled
- 50 g golden caster sugar
- 1 large egg
- 2 tablespoons ice-cold water
Filling
- 25 g unsalted butter (for caramelising pineapple)
- 1 fresh pineapple, peeled, cored, and cut into chunks
- 50 g dark brown soft sugar
- 0.5 teaspoon cayenne pepper
- 200 g granulated sugar (for caramel)
- 600 ml double cream (400ml for caramel custard, 200ml for Chantilly cream)
- 1 pinch sea-salt flakes
- 7 large egg yolks
- 1 reserved egg white (for brushing pastry)
- 50 g icing sugar
- 1 teaspoon vanilla paste
- 300 g granulated sugar (for caramel shards)
Instructions
- 1. Make the Pastry: Place the flour, salt, and the chilled, cubed butter into a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the golden caster sugar, 1 egg, and 2 tablespoons of ice-cold water. Pulse again until a soft dough forms. Wrap in cling film and chill while you prepare the filling.
- 2. Caramelise the Pineapple: In a large frying pan, melt 25g unsalted butter over medium heat. Add the pineapple chunks, dark brown soft sugar, and cayenne pepper. Stir well. Cook for 5–8 minutes, stirring often, until the pineapple is soft and caramelised. Transfer to a plate and let cool completely.
- 3. Prepare the Tart Pastry: Roll out the chilled pastry on a lightly floured surface into a circle large enough to line a 23cm tart tin. Press the pastry gently into the tin, trim any excess, and chill for 10 minutes. Heat oven to 180°C (160°C fan). Line the pastry with baking parchment, fill with baking beans or rice, and blind-bake for 25 minutes. Remove the parchment and beans, brush with the reserved egg white, then bake for 3 minutes more. Remove from the oven and let cool slightly.
- 4. Make the Caramel Custard: Place 200g granulated sugar in a saucepan with a splash of water to help dissolve. Heat gently without stirring until the sugar melts, then cook until it turns a rich amber color. Carefully pour 400ml double cream into the caramel (it will bubble), then add a pinch of sea-salt flakes. Stir and simmer for about 10 minutes until smooth. Let it cool for a few minutes. Whisk 7 egg yolks in a mixing bowl. Pour the slightly cooled caramel cream into the yolks, whisking constantly.
- 5. Assemble and Bake the Tart: Lower the oven to 140°C (120°C fan). Arrange most of the cooled caramelised pineapple over the blind-baked pastry base. Pour the caramel custard gently over the pineapple. Bake for 40–50 minutes, or until the custard is just set with a slight wobble in the centre. Cool completely in the tin.
- 6. Make Chantilly Cream and Caramel Shards: Whisk 200ml double cream, 50g icing sugar, and 1 teaspoon vanilla paste to soft peaks. For caramel shards, melt 300g sugar in a heatproof pan until golden, then pour onto a parchment-lined tray. Cool, then break into shards.
- 7. Decorate and Serve: Just before serving, remove the tart from the tin. Pipe or spoon Chantilly cream around the edges. Decorate with any remaining pineapple and caramel shards. Slice and enjoy!