GRILLED PINEAPPLE TART WITH CHIPOTLE CREAM
Crust:
1/2 cup (1 stick) unsalted butter, melted
1 3/4 cups graham cracker crumbs
3 tablespoons granulated sugar
Filling:
1/4 cup sour cream
2 1/2 tablespoons light brown sugar
8 ounces cream cheese, softened
1 1/2 teaspoons diced canned chipotles
1 teaspoon grated lime zest
12 ounces berries (strawberries, raspberries, etc.)
1 fresh pineapple for grilling
Glaze:
1/4 cup jalapeno jelly
1 tablespoon water
Assemble the crust by mixing all ingredients in a bowl and pressing firmly into the bottom of a Spring-form pan and up to about 1/2 inch along the side. Place in a 350-degree oven about 5 minutes, until slightly darker.
Whisk together sour cream, chipotle, brown sugar and the zest in a small bowl until the sugar is dissolved. Using an electric mixer, beat the cream cheese until smooth, then blend in the sour cream mixture. Set aside.
Slice the pineapple in large wedges and grill over medium heat until they have good grill marks. Cool, then slice in 1/4-inch thick strips. Spread the filling in the tart shell gently; gently cover with berries. Arrange the grilled pineapple on top.
Melt the jelly and water in a small saucepan until smooth. Brush the pineapple with this glaze.
Crust:
1/2 cup (1 stick) unsalted butter, melted
1 3/4 cups graham cracker crumbs
3 tablespoons granulated sugar
Filling:
1/4 cup sour cream
2 1/2 tablespoons light brown sugar
8 ounces cream cheese, softened
1 1/2 teaspoons diced canned chipotles
1 teaspoon grated lime zest
12 ounces berries (strawberries, raspberries, etc.)
1 fresh pineapple for grilling
Glaze:
1/4 cup jalapeno jelly
1 tablespoon water
Assemble the crust by mixing all ingredients in a bowl and pressing firmly into the bottom of a Spring-form pan and up to about 1/2 inch along the side. Place in a 350-degree oven about 5 minutes, until slightly darker.
Whisk together sour cream, chipotle, brown sugar and the zest in a small bowl until the sugar is dissolved. Using an electric mixer, beat the cream cheese until smooth, then blend in the sour cream mixture. Set aside.
Slice the pineapple in large wedges and grill over medium heat until they have good grill marks. Cool, then slice in 1/4-inch thick strips. Spread the filling in the tart shell gently; gently cover with berries. Arrange the grilled pineapple on top.
Melt the jelly and water in a small saucepan until smooth. Brush the pineapple with this glaze.
