Pineapple and Fourme d’Ambert tart

No, you’re not dreaming! It is indeed a pineapple and Fourme d’Ambert pie that I am offering you today. And you know what, it’s very, very good!
This recipe has already been made a number of times and many people have been able to taste and enjoy it. That’s why I finally decided to share it with you.

The recipe is very simple. It is a Breton shortbread covered with a vanilla-flavoured pineapple compote and a Fourme d’Ambert whipped cream. For decoration, I used white chocolate.

If this pie leaves you perplexed, the best is yet to prepare it. You will be surprised how all the scents blend together.

Pineapple and Fourme d’Ambert tart:

Chantilly with Fourme d’Ambert:

125 g Fourme d’Ambert
250 g liquid cream (35%)
1 heaped tsp icing sugar
1 packet of whipped cream

The day before, melt the coarsely chopped Fourme in 100 g of cream. Do not boil.
Strain, then add the remaining cream.
Reserve in the fridge.

The same day, add the sugar and whisk the very cold cream.
Add whipped cream at the end.

Breton shortbread:

2 egg yolkseggs
75g sugar
75g softened butter
100g of flour
1 level tsp baking powder
1 pinch of fleur de sel

Preheat the oven to 180°C.

Whisk the egg yolkseggs and sugar.
When the mixture is white and unctuous, add the soft butter. Whisk until you get a smooth consistency.
Add the flour, baking powder and fleur de sel. Blend until smooth.
Spread this dough in an 18 cm circle.

Bake for approximately 25 minutes.

Let cool.

Pineapple compote:

1 small ripe pineapple
50g sugar
1 vanilla pod

Cut the pineapple into small cubes.

In a pan, spread the sugar and let it caramelize.
When it is golden, add the pineapple and the scraped vanilla pod.

Simmer until there is no more water, stirring regularly.

Let cool.

White chocolate shavings:

50 g white chocolate
0.5g Mycryo

Temper the chocolate (here).
Melt, then at 34°C, add the Mycryo.
At 30°C, spread the chocolate between 2 sheets of rhodoïd.

Let harden.


Spread the compote over the Breton shortbread.

Pipe the whipped cream all around.
Decorate with large shavings of white chocolate, a few small pineapple leaves and the vanilla pod.

To finish: you can have fun making individual pies by cooking the Breton shortbread in small moulds. It’s nice too.

If you have a little whipped cream left, have fun tasting it on the remaining white chocolate shavings. Take the opportunity to taste, for example with a strawberry, banana…

I have already used this whipped cream to decorate pineapple cupcakes. It was also very good.


06/14/2017: I entered this pie in the Fourme d’Ambert competition. After having had the pleasure of being a finalist in the contest, I also had the pleasure of winning it. The combination of Fourme and pineapple was a hit.
I share with you some remarks concerning its realization. It is necessary to have a well flavored whipped cream. To do this, choose a Fourme that is not too sweet.
In addition, many think that a layer of whipped cream under the pineapple would make everything even more delicious.

If you test, I will be very curious to know your impression…

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