Few desserts capture the spirit of tropical indulgence quite like Marshmallow Pineapple Tart. With a buttery crust, a creamy marshmallow filling, and a burst of tangy pineapple, this tart strikes a perfect balance between sweet, tangy, and creamy. It’s the kind of dessert that brings sunshine to your table no matter the season.
The first time I made this tart, the kitchen was filled with the sweet aroma of toasted marshmallows and fresh pineapple. The combination of flavors and textures made every bite feel like a little vacation.
What I love most about this recipe is how deceptively simple it is to make. The marshmallow filling adds a playful twist, while the pineapple keeps it refreshing. Let’s dive into this Marshmallow Pineapple Tart and create a dessert that feels as joyful as it tastes.
Marshmallow Pineapple Tart combines a buttery crust with a creamy marshmallow filling and tangy pineapple topping. This playful and tropical dessert is easy to make and perfect for parties or special occasions.
An Exciting Story
The first time I served Marshmallow Pineapple Tart at a summer barbecue, it stole the show. My husband loved the tangy pineapple, the kids were obsessed with the marshmallow filling, and I couldn’t stop sneaking bites myself. Now, it’s our go-to dessert for any festive occasion.
Why This Marshmallow Pineapple Tart?
- Sweet and Tangy: The perfect balance of marshmallow sweetness and pineapple zest.
- Playful and Unique: A dessert that stands out on any table.
- Easy to Make: Simple ingredients and straightforward steps.
- Great for Sharing: Perfect for potlucks, parties, or family gatherings.
- Customizable: Add your favorite toppings or twists to make it your own.
What You Need for Marshmallow Pineapple Tart
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the Marshmallow Filling:
- 2 cups mini marshmallows
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- For the Pineapple Topping:
- 1 ½ cups crushed pineapple, drained
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- Optional Garnishes:
- Whipped cream
- Toasted coconut
- Maraschino cherries
How to Make Marshmallow Pineapple Tart
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake for 8-10 minutes, or until lightly golden. Remove and let cool completely.
- Make the Marshmallow Filling:
- In a small saucepan over low heat, melt the mini marshmallows with ½ cup of heavy cream, stirring constantly until smooth. Remove from heat and let cool to room temperature.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually fold in the cooled marshmallow mixture. Whip the remaining ½ cup of heavy cream until stiff peaks form and gently fold into the filling.
- Assemble the Tart:
- Spread the marshmallow filling evenly into the cooled crust. Refrigerate for at least 1 hour to set.
- Prepare the Pineapple Topping:
- In a small saucepan, combine the crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and let cool completely.
- Add the Topping:
- Once the filling has set, spread the cooled pineapple mixture evenly over the marshmallow layer.
- Garnish and Serve:
- Top with whipped cream, toasted coconut, or maraschino cherries for a festive touch. Slice and serve chilled.
Tips for Marshmallow Pineapple Tart
- Drain Pineapple Well: Excess liquid can make the topping runny, so drain thoroughly before cooking.
- Chill for Best Results: Allow the tart to chill completely for clean slices and the best texture.
Substitutions and Variations
- Use a Different Crust: Replace graham crackers with crushed digestive biscuits or vanilla wafers.
- Add Tropical Flair: Mix shredded coconut into the crust or sprinkle on top.
- Try Another Fruit: Use mango, passionfruit, or a mix of tropical fruits instead of pineapple.
Make a Healthier Version
- Use low-fat cream cheese and light whipped cream for a lighter filling.
- Replace granulated sugar with honey or a natural sweetener.
- Use a nut-based crust for added protein and fewer carbs.
Closing for Marshmallow Pineapple Tart:
And there you have it—Marshmallow Pineapple Tart, a dessert that’s as delightful to look at as it is to eat. Whether it’s for a summer party or a cozy evening at home, this tart is sure to be a hit. Let us know how yours turn out, and don’t forget to explore more of our tropical dessert recipes!
Frequently Asked Questions for Marshmallow Pineapple Tart
- Can I make this ahead of time?
Yes, prepare the tart up to a day in advance and store in the refrigerator. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze this tart?
Freezing is not recommended as the texture of the marshmallow filling may change. - What if I don’t have a tart pan?
Use a pie dish instead; the results will be just as delicious. - Can I use fresh pineapple?
Yes, finely chop fresh pineapple and cook it down with sugar and cornstarch. - What pairs well with this tart?
Serve with a side of vanilla ice cream or a tropical fruit salad. - How do I prevent the crust from crumbling?
Press the crust firmly into the pan and bake it to set before adding the filling. - Can I add alcohol to the filling?
Add a splash of rum or coconut liqueur for an adult twist. - How do I make the tart extra festive?
Decorate with edible flowers or drizzle with caramel sauce. - Can I make it dairy-free?
Use dairy-free cream cheese, coconut cream, and vegan marshmallows for a plant-based version. - How do I thicken the pineapple topping more?
Add an extra teaspoon of cornstarch if needed, but cook it thoroughly to avoid a starchy taste. - What’s a fun serving idea?
Create mini tarts in ramekins or cupcake liners for individual servings.
Marshmallow Pineapple Tart
4
30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Crust:
1 1 ½ cups graham cracker crumbs
6 tbsp 6 unsalted butter, melted
2 tbsp 2 granulated sugar
- For the Marshmallow Filling:
2 cups 2 mini marshmallows
1 cup 1 heavy cream
8 oz 8 cream cheese, softened
¼ cup powdered sugar
1 tsp 1 vanilla extract
- For the Pineapple Topping:
1 1 ½ cups crushed pineapple, drained
2 tbsp 2 granulated sugar
1 tbsp 1 cornstarch
- Optional Garnishes:
Whipped cream
Toasted coconut
Maraschino cherries
Directions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan.
- Bake for 8-10 minutes, or until lightly golden. Remove and let cool completely.
- Make the Marshmallow Filling:
- In a small saucepan over low heat, melt the mini marshmallows with ½ cup of heavy cream, stirring constantly until smooth. Remove from heat and let cool to room temperature.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually fold in the cooled marshmallow mixture. Whip the remaining ½ cup of heavy cream until stiff peaks form and gently fold into the filling.
- Assemble the Tart:
- Spread the marshmallow filling evenly into the cooled crust. Refrigerate for at least 1 hour to set.
- Prepare the Pineapple Topping:
- In a small saucepan, combine the crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and let cool completely.
- Add the Topping:
- Once the filling has set, spread the cooled pineapple mixture evenly over the marshmallow layer.
- Garnish and Serve:
- Top with whipped cream, toasted coconut, or maraschino cherries for a festive touch. Slice and serve chilled.
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