Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 can (20 oz) crushed pineapple, drained
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
For the crust:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the flour, shredded coconut, sugar, and salt until combined.
3. Add the cold cubed butter and pulse until the mixture resembles coarse sand.
4. Add the egg yolk and pulse until the dough comes together.
5. Press the dough into the bottom and up the sides of a 9-inch tart pan.
6. Bake the crust for 15-20 minutes or until lightly golden brown. Let cool.
For the filling:
1. In a saucepan, whisk together the cornstarch and sugar.
2. Add the drained crushed pineapple and stir to combine.
3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. Remove from heat and stir in the butter, heavy cream, and vanilla extract until smooth.
5. Pour the filling into the cooled crust and spread evenly.
6. Chill the tart in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 350°F
Serving size:
1 9-inch tart
Nutritional information:
Calories: 380
Fat: 21g
Carbohydrates: 46g
Protein: 3g
Sodium: 95mg
Sugar: 29g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use gluten-free flour or almond flour.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut.
- Instead of unsalted butter, you can use salted butter and omit the salt in the crust.
- Instead of heavy cream, you can use coconut cream or almond milk.
Variations:
- Add chopped macadamia nuts to the crust for added crunch.
- Use mango or papaya instead of pineapple for a tropical twist.
- Top the tart with whipped cream or toasted coconut flakes.
Tips and tricks:
- Make sure the butter is cold when making the crust to achieve a flaky texture.
- Drain the crushed pineapple well to avoid a soggy crust.
- Chill the tart for at least 2 hours to ensure the filling sets properly.
Storage instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
Serve the tart chilled.
Presentation ideas:
Garnish the tart 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 coconut rice.
Troubleshooting advice:
If the crust is too crumbly, add a tablespoon of cold water at a time until the dough comes together.
Food safety advice:
Make sure to cook the filling until it comes to a boil to avoid any raw cornstarch.
Food history:
Pineapple tarts are a popular dessert in Southeast Asia, particularly in Singapore and Malaysia.
Flavor profiles:
The tart has a sweet and tangy pineapple filling with a buttery coconut crust.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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