Pineapples Coconut Tart

Name: Pineapples Coconut Tart
Yield: Makes one 25 cm tart, 8-10 servings
Ingredients: One 25 cm tart crust made from Sweet Pastry Dough; One 25 cm tart crust made from Sweet Pastry Dough; 50 g caster sugar; 2 tablespoons unbleached plain flour; 2 medium eggs; 120 ml coconut cream; 1 teaspoon vanilla extract; 40 g sweetened shredded coconut (can be sourced online); Pineapple Confit

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

I love pineapple, but supermarket pineapples are frequently disappointing, so I developed a pineapple confit to sweeten and concentrate the fruit for this tart. The confit takes some time to prepare, but it’s worth the extra effort.

Ingredients

One 25 cm tart crust made from Sweet Pastry Dough

Pastry
Dessert
Pie
Vegetarian

Method

Set a rack at the lowest level in the oven and preheat to 180°C/gas mark 4.
Combine the sugar and flour in a medium bowl and whisk them thoroughly together. Add the eggs and whisk smooth before whisking in the coconut cream and vanilla extract.