Tarta de piña

tarta_de_piña

Cuba is known for its vibrant culture, lively music, and of course, its delicious food. One of the most popular desserts in Cuban cuisine is the Tarta de Piña, or Pineapple Tart. This delectable dessert is a combination of sweet, juicy pineapples and rich, creamy filling, all held together by a flaky crust.

The Tarta de Piña is a traditional dessert that has been enjoyed by generations of Cubans. It is often served at special events and celebrations such as weddings, birthdays, and holidays. However, its popularity has spread beyond Cuba, and today it is enjoyed by people all over the world.

The recipe for Tarta de Piña is relatively simple and straightforward, making it an easy dessert to prepare. The ingredients to make the tart include fresh pineapples, butter, sugar, eggs, heavy cream, vanilla extract, and all-purpose flour. The crust is made with a combination of flour, sugar, salt, and cold butter. The result is a perfectly baked tart with a golden brown crust, a sweet pineapple filling, and a creamy, custard-like interior.

The secret to the Tarta de Piña’s unique flavor is the use of fresh, ripe pineapples. Pineapples are native to Cuba, and they are readily available throughout the island. Fresh pineapples are sweet and juicy, and they give the tart its signature flavor. In fact, the pineapples are so important to the recipe that many Cuban families grow their own pineapples in their backyards.

Preparing the Tarta de Piña is not complicated, but it does require some effort. Once the pineapples are peeled and sliced into thin rings, they are arranged on top of the crust. The filling is made by whisking together the eggs, sugar, cream, and vanilla extract, which are then poured over the pineapple slices. The tart is then placed in the oven and baked until the filling is set and the crust is golden brown.

The Tarta de Piña is a versatile dessert that can be served warm or cold. It can be enjoyed as a stand-alone dessert, or it can be paired with a scoop of vanilla ice cream or whipped cream for added sweetness. Because of its rich flavor and beautiful presentation, it is an excellent choice for special occasions or whenever you want to indulge in a delicious treat.

In conclusion, the Tarta de Piña is a beloved dessert in Cuban culture that has been passed down for generations. It is a classic dessert that is loved for its sweet and juicy pineapple filling, creamy custard-like filling, and flaky crust. Whether you are a fan of Cuban cuisine or just looking for a delicious new dessert to try, the Tarta de Piña is sure to delight your taste buds.

Ingredients:

For the pastry:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted cold butter, cut into small cubes
  • 1 large egg yolk
  • 1/4 cup cold water

For the pineapple filling:

  • 2 cans (20 oz each) pineapple slices in syrup
  • 1/4 cup unsalted butter
  • 3/4 cup sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1 teaspoon vanilla extract

For the meringue:

  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar

Instructions:

  1. Preheat the oven to 375°F. Grease a 9-inch round cake pan and set aside.

  2. In a large bowl, whisk together the flour, sugar, and salt until well combined. Add the cold butter and use a pastry blender or your fingers to mix the butter into the flour until the mixture resembles coarse crumbs.

  3. Add the egg yolk and water and mix until the dough comes together. Gently knead the dough to form a ball. Flatten the dough into a disk and wrap it in plastic wrap. Refrigerate it for at least 30 minutes.

  4. Drain the pineapple slices and reserve the syrup. Cut the pineapple slices into small chunks.

  5. In a saucepan over medium heat, melt the butter. Add the sugar and stir until it dissolves. Remove from heat and add the egg yolks, cornstarch, and salt. Whisk until well combined.

  6. Gradually add the milk, whisking constantly to avoid lumps. Add the reserved pineapple syrup and stir to combine.

  7. Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract and pineapple chunks.

  8. On a lightly floured surface, roll out the pastry dough to a thickness of about 1/8 inch. Transfer it to the prepared cake pan and trim the edges.

  9. Pour the pineapple filling into the pastry shell and smooth the surface.

  10. Beat the egg whites and cream of tartar in a bowl until the mixture forms soft peaks. Gradually add the sugar, beating constantly, until the mixture forms stiff peaks.

  11. Spread the meringue over the pineapple filling, making sure to cover the edges of the pastry to prevent it from burning.

  12. Using the back of a spoon, make peaks in the meringue.

  13. Bake the tarta de piña for 25-30 minutes, until the meringue is golden brown.

  14. Remove the tarta de piña from the oven and let it cool to room temperature.

  15. Chill the tarta de piña in the refrigerator for at least 1 hour before serving.