Grilled Pineapple Tart with Raspberries and Chipotle Cream

A Summertime Delight: Grilled Pineapple Tart with a Kick

Summer is the perfect time for vibrant flavors and fresh ingredients, and this Grilled Pineapple Tart with Raspberries and Chipotle Cream is the epitome of summer dessert perfection. I’ve always been a huge fan of pineapple, that sweet, juicy tropical fruit, but grilling it adds a whole new layer of deliciousness – a caramelized edge that perfectly complements the tart's creamy filling. And the chipotle cream? Let's just say it adds a delightful smoky warmth that elevates this dessert from ordinary to extraordinary.

This tart is surprisingly easy to make, even for a busy working mom like myself. The combination of the crunchy graham cracker crust, the tangy cream cheese filling infused with the subtle heat of chipotle chiles, and the sweet, smoky grilled pineapple is a symphony of textures and flavors. The raspberries add a juicy burst of freshness that cuts through the richness of the cream cheese, while the tart's subtle sweetness balances the heat perfectly. It's the kind of dessert that satisfies a sweet craving without being overly sugary; it leaves you feeling content and refreshed, not sluggish and heavy.

I love using this recipe for summer gatherings. It's a beautiful dessert that always impresses my guests. The vibrant colors of the grilled pineapple and raspberries are so visually appealing, and the unique flavor combination makes it a conversation starter. But honestly, it's equally delicious on a quiet weeknight when you want to treat yourself to something special. The entire process takes about an hour and a half from start to finish, so it's manageable even on a busy weeknight.

The beauty of this recipe lies in its adaptability. Feel free to experiment with different fruits. I've substituted other berries for the raspberries depending on what's in season, and it’s always turned out wonderfully. For a spicier kick, you can adjust the amount of chipotle chiles. And if you're not a fan of chipotle, you can easily substitute another spice like cinnamon or ginger. The possibilities are endless!

The key to success with this recipe is grilling the pineapple. Grilling brings out the pineapple's natural sweetness and adds a delightful smoky flavor. Make sure to preheat your grill and clean it thoroughly before grilling to prevent any unwanted flavors from transferring to the pineapple. Using a sharp knife or a mandoline slicer makes the process easier and ensures even slices.

A few extra tips: The crust is fantastic and can be made a day ahead of time. This saves you precious time on the day you're serving the tart. The chipotle cream filling can also be made ahead, which is great for stress-free entertaining. Remember to let it sit at room temperature for about 30 minutes before you use it to allow it to soften slightly.

This Grilled Pineapple Tart with Raspberries and Chipotle Cream is more than just a dessert; it’s an experience. It’s a taste of summer sunshine, a burst of fresh flavor, and a reminder to savor the simple joys in life. So, grab your grill, gather your ingredients, and get ready to impress yourself and your loved ones with this delightful treat. Enjoy!

Step-by-step

• Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.
• Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
• Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
• While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.
• Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.
• Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.