Pineapple Tarts with Ginger-Miso Filling Recipe

Introduction

Pineapple Tarts with Ginger-Miso Filling offer a delightful blend of sweet, tangy, and savory flavors wrapped in flaky puff pastry. This unique treat combines the richness of cream cheese and miso with bright pineapple and spicy ginger for a memorable bite. Perfect for a special brunch or an elegant snack.

Ingredients

• 1/2 batch Fast and Easy Puff Pastry dough
• 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

Instructions

1. Step 1: Roll the puff pastry dough into a 12-inch square. Cover it and refrigerate while you prepare the filling.
2. Step 2: Whisk together the softened cream cheese and sweet white miso until smooth. Stir in the chopped crystallized ginger, brown sugar, and pineapple or orange juice until well combined.
3. Step 3: Preheat the oven to 425°F (220°C).
4. Step 4: On a lightly floured surface, cut the chilled pastry into nine 4-inch squares. Fold up 1/4 inch of the edges on each square to form a border, pinching the corners to seal.
5. Step 5: Place the pastry squares on a parchment-lined baking sheet. Spoon a generous tablespoon of filling onto the center of each square, then top with a slice of pineapple.
6. Step 6: Bake for 22 to 24 minutes, until the pastry edges are deep golden brown. Remove from the oven.
7. Step 7: Evenly sprinkle the granulated sugar over each tart. Use a kitchen torch to caramelize the sugar, or place the baking sheet under the broiler briefly until the sugar melts and turns golden. Serve the tarts slightly warm.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or nutmeg to the filling mixture.
• If you don’t have crystallized ginger, finely chopped candied ginger or fresh ginger can be used, adjusting quantity to taste.
• Use mandarin orange slices instead of pineapple for a different but equally tasty variation.
• Make the tarts ahead and freeze before baking; bake straight from frozen, adding a few extra minutes to the baking time.

Storage

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 8 minutes to restore flakiness. These tarts are best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry instead of homemade?

Yes, store-bought puff pastry works well and saves time. Just thaw it according to package instructions before rolling out.

What can I substitute for cream cheese in the filling?

You can use mascarpone or ricotta cheese for a different texture but similar richness. Keep the quantity the same for best results.

Pineapple Tarts with Ginger-Miso Filling Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

These Pineapple Tarts with Ginger-Miso Filling combine flaky puff pastry with a unique and flavorful filling featuring cream cheese, sweet white miso, crystallized ginger, and pineapple. The tart is topped with caramelized sugar for a delightful balance of tangy, sweet, and savory flavors, perfect for a sophisticated dessert or festive treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 9 tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion, Asian-inspired

Ingredients

Scale 1x2x3x

Dough

• 1/2 batch Fast and Easy Puff Pastry

Filling

• 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 (for caramelizing)

Instructions

1. Prepare Dough: Roll the puff pastry dough into a 12″ x 12″ square and cover it. Refrigerate while preparing the filling to keep it firm and easy to work with.
2. Make Filling: Whisk together the softened cream cheese and sweet white miso until the mixture is smooth and creamy. Then stir in the finely chopped crystallized ginger, light brown sugar, and pineapple or orange juice until well incorporated.
3. Preheat Oven: Set the oven to 425°F (218°C) to prepare for baking the tarts.
4. Assemble Tarts: On a lightly floured surface, cut the dough into nine 4-inch squares. For each square, fold up a 1/4-inch border along the edges and pinch the corners to create a raised border that will hold the filling. Arrange these shaped squares on a parchment-lined baking sheet.
5. Add Filling and Pineapple: Spoon a generous tablespoon of the ginger-miso cream cheese filling into the center of each dough square. Top each with a slice of drained pineapple ring.
6. Bake: Bake the tarts for 22 to 24 minutes until the edges of the puff pastry are deep golden brown and fully cooked.
7. Caramelize Sugar: Remove the tarts from the oven and evenly sprinkle the granulated sugar over the top of each tart. Use a culinary torch to carefully caramelize the sugar, or place the baking sheet under the broiler for a short time until the sugar melts and develops a golden caramelized crust.
8. Serve: Allow the tarts to cool slightly and serve warm to enjoy the contrast of crispy pastry, creamy filling, and sweet-tart pineapple with a hint of caramelized sugar.

Notes

• Chilling the puff pastry dough before cutting helps maintain its structure for crisp, flaky layers.
• Crystallized ginger adds a spicy, aromatic punch; adjust quantity to taste if preferred milder.
• If you don’t have a culinary torch, the broiler method works well—watch closely to avoid burning.
• These tarts are best enjoyed the day they are baked to retain optimal crispness.
• For a dairy-free version, substitute cream cheese with a vegan alternative.

Keywords: pineapple tarts, ginger miso filling, puff pastry dessert, caramelized sugar topping, Asian fusion dessert