Brazilian recipe
Pineapple Dessert Tart (Torta de abacaxi)
A timeless and effortless treat, this layered dessert pairs refreshing pineapple with a velvety cream for a sophisticated finish.
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Ingredients
1 tin of pineapple rings in syrup
1 tin of sweetened condensed milk
2 tins of milk
1 tablespoon of cornstarch
2 eggs (yolks only for the cream)
1 pack of ladyfinger biscuits
1 packet of desiccated coconut
1 tin of sweetened condensed milk
2 tins of milk
1 tablespoon of cornstarch
2 eggs (yolks only for the cream)
1 pack of ladyfinger biscuits
1 packet of desiccated coconut
Where to find ingredients
You can find these staples at local supermarkets or neighborhood grocery stores. Ladyfinger biscuits (often labeled as Boudoir biscuits) are typically found in the baking or biscuit aisle, while desiccated coconut and tinned pineapple are common pantry items available year-round.
Preparation method
- Prepare the cream by mixing the condensed milk in a saucepan.
- Pour in the milk.
- Stir in the cornstarch.
- Add the egg yolks.
- Cook over medium heat, stirring constantly until the mixture boils and reaches a creamy consistency.
- Spread a thin layer of the cream on the bottom of a glass baking dish.
- Dip the ladyfingers briefly into the reserved pineapple syrup.
- Arrange a layer of the moistened biscuits over the base of the cream.
- Distribute the pineapple rings evenly over the biscuits.
- Sprinkle a portion of the desiccated coconut over the fruit.
- Cover the layers with the remaining cream.
- Finish by topping with a generous layer of the remaining desiccated coconut.
- Refrigerate until set and chilled before serving.
Observations
This pineapple dessert is a traditional favorite, masterfully balancing the richness of sweetened condensed milk with the natural tang of the fruit. The result is an irresistible, light texture that sets beautifully after chilling.
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