Best 4 Pineapple Coconut Tart Recipes

WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE

Steps:

• Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.
• Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over.
• In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
• Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler.
• Arrange pineapple wedges on each pastry round, covering them completely.
• Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes.
• To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.

PINEAPPLE COCONUT TART

Steps:

• 1. Tart Crust: Combine flour and salt in a medium size mixing bowl; add shortening and work into flour with pastry blender. Sprinkle the cold butter over flour/shortening mixture and rub it in until broken into fine pieces (toss mixture from the bottom up as you crumble all ingredients together). Mix together the cold water and vinegar. Add a few tablespoons to flour mixture and toss well with a fork; continue to add water a small amount at a time until the dough holds together well. If dough is too dry add more water as needed. Form the dough into a large ball and wrap in plastic wrap; refrigerate for one hour.
• 2. Filling: Combine sugar, cornstarch and salt in a saucepan; stir in cream of coconut and pineapple juice; add butter. Stir sauce with a wire whip and bring to a boil over medium low heat. When sauce thickens remove from heat; add drained pineapple and stir until mixed evenly; add coconut extract if desired. Set aside mixture while preparing the tart crust.
• 3. Roll out dough on a floured surface into a large circle (approximately 14"). Transfer dough crust (using the help of your rolling pin) into a 12" round quiche or tart pan. Tuck dough into pan (edges will overhang dish at this point) to fit. Spread filling on top of crust evenly. Slowly bring edges of dough about 3" over the top of filling toward the center, overlapping it as you go around the circle. Center of tart will not be covered (see photograph). Sprinkle center with toasted coconut. Brush the crust with egg wash and sprinkle with sparking sugar.
• 4. Bake at 375ﹾ for 40 - 45 minutes or until crust is golden brown. Cool. Cut into slices and serve with a scoop of vanilla ice cream or whip cream. Servings: 12 - 14

FRESH PINEAPPLE / COCONUT TART - CASSIES

Steps:

• 1. Preheat oven to 375 degree F. With a sharp knife, cut the tough skin off of the pineapple, cut in half and cut out the hard core in the center; cut the remaining pineapple into about 1 inch pieces. Place cut pineapple chunks in a large bowl.
• 2. In a small bowl combine flour, sugars, and spice. mix well. Pour over pineapple and add almond extract...toss the pineapple till evenly coated with flour mixture. (You May want to taste to see if its sweet enough for your liking...my pineapple was pretty ripe, so I used 2 1/2 tbsp of each sugar.) Stir in coconut.
• 3. Roll out your dough and place on a baking sheet. Place pineapple mixture on crust leaving a good 3 inches of crust to fold up over the pineapple. Fold all edges of the crust over the fruit leaving the center uncovered. Sprinkle the uncovered fruit with brown sugar. Brush crust with egg wash and sprinkle with raw sugar or regular sugar. Place in the oven and bake for 35 - 40 minutes or until bubble and golden.
• 4. Leave the tart cool, then remove from pan to serving platter. Slice and enjoy with a yummy scoop of ice cream.

DIABETIC PINEAPPLE COCONUT TART

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Place cookies in a plastic zipper bag and crush into fine crumbs with a mallet or the bottom of a heavy pan.
• 3. In a medium size bowl, melt butter in microwave (about 15 to 20 seconds.)
• 4. Add crumbs to melted butter; mix well.
• 5. Press crumb mixture into bottom and up the side of 7 inch tart pan with removable bottom (or may use small springform pan. Place pan on baking sheet first for easier handling.)
• 6. Bake crust in preheated oven for 7 minutes. Remove from oven and let cool for 10 minutes.
• 7. Beat cream cheese until light and fluffy.
• 8. Add reserved juice; beat until well combined.
• 9. Add pudding mix; beat until well combined. (If too thick, add a little more juice.)
• 10. Add coconut; beat until just combined, then stir in the pineapple..
• 11. Pour into cooled crust, smoothing out to carefully touch sides of crust.
• 12. Refrigerate for at least one hour before serving. Cover and refrigerate any leftovers.
• 13. Note: Sugar-free shortbread cookies may be substituted for, or combined with, the oatmeal cookies.