Name: Pineapple Tarts with Ginger-Miso Filling Recipe
Prep time: 25 min
Cook time: 24 min
Total time: 49 min
Cuisine: Fusion
Ingredients: 1/2 batch Fast and Easy Puff Pastry; 6 ounces (170g) cream cheese, softened; 1/4 cup (50g) sweet white miso; 1/4 cup (43g) mini diced crystallized ginger, chopped; 1/3 cup (71g) light brown sugar, packed; 1 tablespoon (14g) pineapple or orange juice; 20-ounce can pineapple rings in juice, drained; 3 tablespoons (35g) granulated sugar

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Introduction

Pineapple tarts with ginger-miso filling offer a delightful combination of sweet, tangy, and savory flavors wrapped in flaky puff pastry. This unique treat is perfect for special occasions or as an impressive dessert for guests.

Three square pineapple tarts sit on a white plate with a subtle pattern, placed on a white marbled surface. Each tart has a golden brown crust folded slightly at the corners creating a raised edge. On top of each, there is a large, round, bright yellow pineapple slice with slight caramelized marks adding texture and a bit of charred color. One tart shows a small bite taken out, revealing the flaky layered texture of the crust. The overall look is warm and inviting with a slight shine from the cooked pineapple. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 batch Fast and Easy Puff Pastry
6 ounces (170g) cream cheese, softened

1/4 cup (50g) sweet white miso
1/4 cup (43g) mini diced ginger, chopped

1/3 cup (71g) light brown sugar, packed
1 tablespoon (14g) pineapple or orange juice

20-ounce can pineapple rings in juice, drained
3 tablespoons (35g) granulated sugar

Instructions

Step 1: Roll the puff pastry dough into a 12″ x 12″ square. Cover it and refrigerate while you prepare the filling.

Step 2: In a bowl, whisk together the softened cream cheese and sweet white miso until smooth. Stir in the chopped crystallized ginger, light brown sugar, and pineapple or orange juice to combine the filling.
Step 3: Preheat your oven to 425°F (220°C).
Step 4: On a lightly floured surface, cut the chilled pastry into nine 4″ squares. Create a border by folding up 1/4″ of each edge and pinching the corners to seal. Arrange the prepared pastry squares on a baking sheet lined with parchment paper.

Step 5: Spoon a generous tablespoon of the ginger-miso filling onto the center of each square. Top each with a slice of drained pineapple.
Step 6: Bake the tarts for 22 to 24 minutes, until the edges turn a deep golden brown. Remove from the oven.
Step 7: Sprinkle granulated sugar evenly over the top of each tart. Use a kitchen torch to caramelize the sugar or place the tray under the broiler briefly until the sugar melts and becomes golden brown. Serve the tarts slightly warm.

Tips & Variations

Use fresh pineapple slices for a brighter flavor and firmer texture.
If you don’t have crystallized ginger, finely chop fresh ginger and briefly cook it with the sugar before mixing into the filling.
For a dairy-free option, substitute cream cheese with a firm coconut-based spread.

Adding a pinch of chili flakes to the filling can provide a subtle spicy kick that complements the pineapple well.

Storage

Store leftover pineapple tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat gently in a low oven or microwave to restore the crispness of the pastry before serving.

How to Serve

The image shows three square pineapple pastries on a white plate with a textured surface. Each pastry has one large, circular yellow pineapple slice with a visible core in the center, resting on a golden-brown, flaky crust that is slightly charred on the edges. One pastry has a small bite taken out of one corner, revealing the layers of the crust. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tarts ahead of time?

You can prepare the filling and shape the tart dough in advance, storing them separately in the refrigerator for a day. Assemble and bake just before serving for the best texture.

What can I use instead of sweet white miso?

If sweet white miso is unavailable, try using yellow miso or a mild white miso variety. Adjust the amount slightly to avoid overpowering the sweetness of the filling.