Pineapple and cherry cream tartlets

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • For the short crust pastry:
  • 115 gms - refined flour
  • 1/4 tsp - baking powder
  • 60 gms - butter
  • 5 gms - sugar
  • 3 tbsp - mock cream
  • 30 gms - chopped glaced cherries
  • Cold water for mixing
  • For the mock cream:
  • 15 gms - corn flour
  • 15 gms - sugar
  • 1 tbsp - chopped pineapple
  • 30 gms - butter
  • 15 ml - milk
  • A few drops of vanilla essence.

How to Make Pineapple and cherry cream tartlets

  • Prepare short crust pastry in the usual way.
  • Roll out and cut with round pastry cutter.
  • Line greased patty tins. Prick and bake blind.
  • Blend corn flour and sugar with a little milk.
  • Boil rest of the milk and pour over blended corn flour, stirring well.
  • Return to fire and cook until thick.
  • Add butter and whip until cold.
  • Fold in chopped pineapple and cherries lightly into the mock cream (if you over mix, cherries will give out colour and spoil the appearance of the tarts).
  • Pile mixture into cases and top with half a cherry.