“Maybe the best dessert you’ve ever made. Fuck.”
-Javier
Piña colada all day. You know me, I love all tropical flavors. When I eat dessert, I think about how much better it would be if it was mango, pineapple, coconut, or any of the flavors found in a frutero cart.
I reminded Javier about last year’s Fresas con Crema Galette, “what about that one, though?” I asked. There’s the Mango con Crema Cake with Lime Caramel that nearly broke my little newsletter, which has to be a runner-up in my repertoire of simple desserts for the homecook girlies like me.
But it feels like summer already, and galettes win every time. They’re the perfect dessert for anyone who is intimidated by pies (me). For anyone with much less time to bake a double crust (me), or god forbid pulling pie weights and blind-baking a crust before you can even add the filling.
Over my dead body.
Start by getting an elite pineapple from your local Mexican market because Whole Foods or any of the general markets just don’t know how to source them as Mexican markets do. If you spot the Piña Miel variety, often identified by a band wrapped around its round fleshy piña body, you’re in luck. It’s a variety grown in Colima that makes it to the U.S. It is incredibly sweet and complex in tropical flavors that taste