Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 egg yolk
- 1/4 cup pineapple jam
- 1 cup coconut cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup shredded coconut, toasted
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour and powdered sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse sand.
3. Add the egg yolk and mix until the dough comes together.
4. Roll out the dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
5. Spread the pineapple jam evenly over the bottom of the crust.
6. In a saucepan, whisk together the coconut cream, granulated sugar, salt, and cornstarch. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a boil.
7. Pour the coconut cream mixture over the pineapple jam in the crust.
8. Bake the tart for 25-30 minutes, or until the crust is golden brown and the filling is set.
9. Let the tart cool to room temperature.
10. Sprinkle the toasted shredded coconut over the top of the tart.
11. Serve the tart chilled or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 295
Fat per serving: 19g
Saturated fat per serving: 13g
Cholesterol per serving: 62mg
Sodium per serving: 92mg
Carbohydrates per serving: 29g
Fiber per serving: 1g
Sugar per serving: 16g
Protein per serving: 2g
Substitutions for ingredients:
- Pineapple jam can be substituted with any other fruit jam or preserves.
- Coconut cream can be substituted with heavy cream or half-and-half.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add sliced fresh pineapple on top of the coconut cream before baking.
- Add a layer of whipped cream on top of the coconut cream before sprinkling with shredded coconut.
- Use a graham cracker crust instead of the pastry crust.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to work with.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown.
- Use a sharp knife to cut the tart into slices.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a platter or cake stand. Garnish with fresh pineapple slices and mint leaves.
Garnishes:
Fresh pineapple slices and mint leaves.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the crust is too crumbly, add a tablespoon of cold water to the dough and mix until it comes together.
Food safety advice:
Make sure to refrigerate the tart promptly after serving to prevent bacterial growth.
Food history:
Tarts have been a popular dessert in Europe since medieval times. Coconut cream is a traditional ingredient in Southeast Asian cuisine.
Flavor profiles:
The tart has a buttery pastry crust, sweet and tangy pineapple jam, and creamy coconut filling. The toasted shredded coconut adds a crunchy texture and nutty flavor.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet snack.
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