Pineapple Rum Tartlets

These Pineapple Rum Tartlets pack a punch of flavor! Fresh pineapple gets drenched in a sugary, rum concoction and layered into a sweet crumbly crust.

Pate Sucre:
2 ½ cups AP flour plus extra for rolling
3 TB organic sugar
1 cup salted butter (very cold)
2 large egg yolks
1 TB vanilla extract

Pineapple filling:
One pineapple cut into quarter inch slices
¾ cup gold or black rum
¾ cup dark brown sugar
1 vanilla bean sliced lengthwise
1 TB salted butter

Pastry Cream:
3 large egg yolks
6 TB brown sugar
2 TB cornstarch
½ cup heavy cream
½ cup whole milk
2 TB reserved pineapple syrup
1 TB salted butter

Garnish:
Cherries
Whipped cream
Powdered sugar

View the full recipe at Vintage Kitty →