Ingredients and Weight:
- Graham cracker crumbs, 1 1/2 cups (120g)
- Butter, melted, 1/2 cup (113g)
- Canned pineapple chunks, drained, 1 (15-ounce) can (425g)
- Sugar, 1 cup (200g)
- Water, 1/2 cup (120ml)
- Cornstarch, 2 tablespoons (16g)
- Light corn syrup, 1/4 cup (60ml)
- Vanilla extract, 1 teaspoon (5ml)
- Whipped cream, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter in a bowl and press into the bottom of a greased tart pan.
- In a saucepan, combine pineapple chunks, sugar, water, cornstarch, corn syrup, and vanilla extract. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.
- Pour pineapple filling onto the graham cracker crust.
- Bake for 15 minutes, or until golden brown.
- Let cool and garnish with whipped cream before serving.
Nutritional Information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 40g
- Protein: 2g
Dish Characteristics:
- Sweet and tangy pineapple filling
- Crispy graham cracker crust
- Perfect for a summer dessert or party
User Comments:
- "These tarts are so delicious! The pineapple filling is perfectly balanced and the crust is buttery and flaky."
- "I love that these tarts are easy to make and can be made ahead of time."
- "My kids love these tarts! They're a perfect way to get them to eat some fruit."
Special Precautions and Tips:
- If you don't have a tart pan, you can use a pie plate instead.
- To make the tarts gluten-free, use gluten-free graham cracker crumbs.
- You can add other fruits to the pineapple filling, such as strawberries, mangoes, or bananas.
