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Learn how to make a pineberry cloud tart

Pineberry Cloud Tart

Danielle Rose
A recent addition to Florida’s strawberry crop, white strawberries — also called pineberries because of a subtle hint of pineapple flavor — can be found at area groceries stores like Publix and Aldi. The official trade name for the variety is Florida Pearl.
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Ingredients
  

  • 1 pound pineberries, thinly sliced (plus 1 sliced as a rose)

Almond Crust:

  • 1 cup almond flour
  • ½ cup cornstarch
  • ⅓ cup sugar
  • ½ teaspoon salt
  • 6 tablespoons melted butter, cooled

Filling:

  • 2 teaspoons unflavored powdered gelatin
  • 2 tablespoons whole milk
  • ½ cup whole milk
  • ½ cup light brown sugar, packed
  • 2 cups whole-milk Greek yogurt
  • Zest of 1 lemon

Optional:

  • 1 tablespoon honey
  • 1 teaspoon lemon juice
  • Mint leaves

Instructions
 

For the crust:

  • Adjust oven rack to middle position and heat oven to 350°F.
  • Whisk flour, cornstarch, sugar, and salt in bowl until well combined. Add melted butter and vanilla extract and stir with wooden spoon until uniform dough forms.
  • Crumble ⅔ of mixture over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan. Press crumbled dough into sides of pan. Press edges to even thickness.
  • Place pan on rimmed baking sheet and bake until crust is golden brown, about 15 minutes, rotating pan halfway through baking. Allow to cool while you prepare the filling.

For the filling:

  • Place gelatin and 2 tablespoons milk in a small bowl and let stand 5 minutes.
  • Warm remaining ½ cup milk in a small saucepan over medium heat until steaming, about 3 minutes. Remove from heat, add gelatin mixture, and whisk until smooth. Whisk in yogurt, brown sugar, and lemon zest and pour into pie crust, right to the top (pour any excess in a bowl for yourself). Smooth the top with a spatula. Chill until the filling is set, about 2 hours.
  • Arrange sliced pineberries in overlapping concentric circles over the top of the tart. Place a rose pineberry in the center.
  • If you like, drizzle the top with honey and lemon, and garnish with a few mint leaves.
  • Chill until ready to serve.

To make a pineberry rose:

  • Place the pineberry stem side down on a cutting board. Using a paring knife, cut 3 thin “petals” from the widest part of the berry toward the bottom without cutting all the way through. Slice another row of petals staggered between.
  • Next make a small spiral cut to the center of the berry. Use the knife to turn the petals out and open up the rose.