PINEAPPLE COCONUT TART
This recipe may appear complicated because of the different steps but it is really easy to prepare. Prep time includes dough refrigerator step. The filling is simple. The toasted coconut on top adds texture and flavor to the more predominant pineapple taste. The tart makes a welcomed dessert for your guests and can be served...
Provided by Sena Wilson
Categories Other Desserts
Time 2h10m
Number Of Ingredients 19
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
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Jensen Donnelly
[email protected]This tart is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the filling next time.
Kimberly B
[email protected]I added a few extra tablespoons of sugar to the filling, and it turned out perfectly. This tart is definitely a keeper!
Diveka Kafle
[email protected]This tart is a great way to use up leftover pineapple. It's also a great dessert to serve at a party.
Baby Sosa
[email protected]I love the combination of pineapple and coconut in this tart. It's the perfect balance of sweet and tangy.
md bellal mia
[email protected]This tart is a bit time-consuming to make, but it's worth it. The crust is light and flaky, and the filling is creamy and flavorful. I highly recommend it.
Eva Mathot
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The tart is incredibly easy to make, and the results are amazing. The crust is perfectly flaky, and the filling is sweet and tangy. I'll definitely be making this again.
Saintilia Noradin
[email protected]5 stars! This tart is absolutely delicious. The crust is buttery and flaky, and the filling is creamy and flavorful. I highly recommend it.
Bereket Abi
[email protected]The perfect summer dessert! The tart is light and refreshing, and it's the perfect way to end a meal.
Itz akash
[email protected]This tart was a hit at my last party! The crust was crispy and flaky, and the filling was sweet and tangy. I'll definitely be adding this to my recipe rotation.
bangal TV
[email protected]I love a good tropical dessert, and this pineapple coconut tart fits the bill perfectly. The combination of pineapple filling and coconut crust is divine, and the tart is so easy to make that I'll definitely be making it again and again.