Z'Tejas Grilled Pineapple Tart

With Berries and Chipotle Cream
Z'Tejas Restaurant Copycat Recipe

1/2 cup unsalted butter, melted
1 3/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1/4 cup sour cream
2 1/2 tablespoons light brown sugar
8 ounces cream cheese, softened
1 1/2 teaspoons canned chipotle chiles, diced
1 teaspoon grated lime zest
12 ounces berries, any variety
1 pineapple, peeled and cored
1/4 cup jalapeno jelly
1 tablespoon water

Preheat oven to 350 degrees. Combine the melted butter, cracker crumbs and sugar in a bowl and mix well. Press the mixture into the bottom and halfway up the sides of a springform pan. Bake for 5 minutes.

Whisk the sour cream, chipotles, brown the sugar and zest in a separate bowl until the sugar has dissolved. Beat the cream cheese until smooth with an electric mixer and add to the sour cream mixture. Stir to combine. Set aside.

Slice the pineapple into large wedges. Grill until the pineapple pieces have achieved good grill marks. Let cool, then slice into 1/4 inch thick strips. Spread the cream cheese mixture over the pie crust. Arrange the berries over the cream cheese mixture, then arrange the pineapple over the berries. Melt the jelly and water in a saucepan; stir until smooth. Brush the mixture over the pineapple. Chill well in the refrigerator before serving. Serves 8.

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