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Dessert without turning on the oven? Yes, it’s real. The Pineapple Cottage Cheese Tart is your new summer favorite.
In the 16th to 18th centuries, pineapples were considered a symbol of luxury and exoticness, particularly in Europe, due to their rarity and unique appearance, with wealthy individuals even renting them for display.
Thankfully, times have changed, and now we can enjoy this tropical treat whenever we want. And boy, does it shine in desserts. Combine it with creamy cottage cheese, and you’ve got a match made in flavor heaven.
This tart isn’t just delicious; it’s also packed with some perks. Pineapple is loaded with vitamin C and helps with digestion, while cottage cheese is a protein powerhouse. So, it’s like a sweet treat with a side of good-for-you vibes. Plus, making it is as fun as eating it, no oven required!
Dive into this easy recipe, and let’s whip up something amazing. It’s simple, tasty, and guaranteed to impress even the pickiest eaters.
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Pineapple Cottage Cheese Tart
- Prep Time: 30 minutes
- Assembling and resting: 12 hours
- Cook Time: 0 minutes
- Total Time: 12 hours 30 minutes
- Yield: 12 servings depending on size 1x
- Category: Dessert
- Method: Easy
Description
Tropical flavors, creamy dreams. Would the Pineapple Cottage Cheese Tart make your dessert lineup?
Ingredients
- 1 (450g) can of crushed pineapple
- 1 packet Boudoir biscuits (or Tennis Biscuits)
- 1 (397g) can condensed milk
- 50ml lemon juice
- 1 (250ml) tub smooth cottage cheese (I used cream cheese)
- 5ml gelatin (one 10g sachet works well)
- 125ml whipped cream
Garnish (Optional)
- Sprinkled nuts, grated chocolate, or crushed biscuits
Instructions
- Start by draining the crushed pineapple, but don’t toss that syrup. You’ll need it for the biscuits.
- Take your biscuits and give them a quick dip in the syrup.
- Line them up in a rectangular Pyrex dish like you’re building the foundation of something amazing.
- Feel free to go with a double layer if you’re feeling generous (or hungry).
- Grab a mixing bowl and beat the condensed milk with the lemon juice.
- It’ll turn into a velvety, creamy goodness.
- Add the cottage cheese (or cream cheese, your choice) and keep mixing until everything’s blended.
- Stir in the pineapple gently so you don’t lose that fluffy texture.
- Sprinkle the gelatin over the leftover pineapple syrup and let it soak for a couple of minutes.
- Then, melt it over hot water until it’s completely dissolved.
- Stir it into the creamy pineapple mixture, making sure it’s evenly incorporated.
- Pour this dreamy mixture over your biscuit base.
- Smooth it out and then top it with a cloud of whipped cream.
- For the finishing touch, sprinkle on some nuts, grated chocolate, or crushed biscuits. Whatever speaks to your dessert-loving soul.
- Stick it in the fridge and let it chill until it’s firm.
- If you can let it sit overnight, it’ll reward your patience with perfection.
Notes
Created, prepared, tried, and tested by Melanie from SA Tasty Recipes, Saffas Daily Recipes
Nutrition
- Serving Size: 1 slice
- Calories: 277
- Sugar: 19.7 g
- Sodium: 648.9 mg
- Fat: 9.3 g
- Saturated Fat: 4.1 g
- Trans Fat: 0.5 g
- Carbohydrates: 41.8 g
- Fiber: 1.2 g
- Protein: 8 g
- Cholesterol: 11 mg
Recipe Credit: Grey Street Casbah Recipes
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Oh, Esme. This sounds delicious! Pinned.
Thank you for sharing.
Take care and best wishes.
This is a great treat, Hope you have fun and enjoy and thanks for pinning my friend.