Piña Colada Tart (Creamy Pineapple Tart)
User Reviews
5
6 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
50 mins
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Additional Time
9 hrs 15 mins
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Total Time
10 hrs 55 mins
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Servings
12 servings
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Calories
278 kcal
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Course
Dessert
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Cuisine
North American, International
Piña Colada Tart (Creamy Pineapple Tart)
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A simple Piña Colada Tart, with a buttery crust, a creamy pineapple curd filling, and a light coconut whipped cream topping! A delicious crowd-pleasing, refreshing, summer dessert!INTERMEDIATE - This is an intermediate-level recipe. Some baking experience will make the process easier. The recipe has several components, and some of these steps require attention. I highly recommend reading the recipe in full first, and the indicated timeline for the tart in the post, so that you can plan the dessert accordingly. There is at least one overnight chilling step required for this recipe, and several hours of inactive time between some steps. The total time includes the overnight chilling time.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
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Ingredients
Pate sucree tart crust (makes enough for two 9 inch tarts or equivalent)
- 150 g butter 10 ¼ tbsp, the butter needs to be very soft but not melted, unsalted
- Pinch salt about ⅛ tsp, fine sea salt
- 120 g confectioners sugar about 1 cup
- 1 egg see recipe notes, large
- 1 egg see recipe notes, yolk
- 1 tsp vanilla extract or lemon extract
- 325 g all-purpose flour 2 ⅔ cup, measured by spoon and level method
Pineapple curd
- 480 mL pineapple juice 2 cups
- 30 mL lemon juice 2 tbsp
- 100 g white sugar ½ cup
- 15 g Instant ClearJel or cornstarch (about 1 ½ tbsp)
- 6 egg from large eggs, yolk
- 85 g butter 6 tbsp (cubed, unsalted
- 1 tsp gelatin
- 1½ tbsp water to bloom the gelatin
Coconut whipped topping
- ¾ cup coconut cream see recipe notes, hardened chilled
- ¾ cup heavy cream chilled
- 30 g confectioners sugar about ¼ cup
- Pinch salt
- ½ tsp gelatin optional
- 4 tsp water optional
To garnish
- Toasted coconut flakes
- lemon zest
- lime zest
Instructions
Pate sucree tart crust
- Follow this pate sucree recipe, and make one 9 inch tart crust (at most 1 inch in height), or equivalent-sized tart crust.
- I used an 11 x 4.5 inch tart ring here. This recipe only uses one tart, so you can wrap and freeze the extra dough for another dessert.
Pineapple curd
- Place the water in a small bowl and sprinkle the gelatin over the surface. Stir with a toothpick or skewer to ensure that the gelatin is saturated. Let it bloom while you make the pineapple curd.
- Make the pineapple curd according to my pineapple curd recipe.
- After making the pineapple curd, while it's still hot, add the bloomed gelatin and whisk to dissolve the gelatin. Let it cool down to room temperature before pouring into the tart shell.
- If there are leftovers, they can be kept in the fridge for up to 5 days. It's great with ice cream, yogurt, granola, or on toast!
Coconut whipped topping
- To remove the hardened coconut fat from coconut cream - Place an unsweetened coconut cream can (or two coconut milk cans), in the fridge overnight, undisturbed. The fat should float to the top and harden.
- Open the can/cans, and scoop out the hardened fat layer on top. This is what you will be using for this recipe. The coconut water at the bottom can still be used for curries or however else you'd like.
- Measure ¾ cup of the hardened coconut milk fat. Whisk it until smooth and free of lumps. Set aside.
- OPTIONAL STEP - Place the water in a small microwave-safe bowl and sprinkle the gelatin on top. Let it bloom for 10 minutes. Microwave for about 10 - 20 seconds, just to dissolve the gelatin. Do NOT let it boil. Temper the gelatin mix by adding a few tsp of cold cream.
- Place the chilled heavy cream in a chilled metal bowl. Add the sugar and salt and mix them in. Add the whisked coconut fat as well.
- Start whisking the heavy cream with a hand-held electric mixer on high speed. Add the gelatin mix in one go (if using), being careful not to pour the gelatin directly on to the whisks (this will instantly cause lumps).
- Once the gelatin is mixed in, lower the speed to medium or medium-high and whisk until you have soft peaks. Lower the speed and whisk the mixture for the rest of the way until you have stiff peaks that look smooth. You can also manually mix the topping at this stage to prevent over-whisking and curdling.
- This topping needs to be used immediately. So make this when you’re ready to top the tart. It can be piped or swirled on top of the tart.
To garnish
- This tart doesn’t need any garnishes. However, you can top it up with toasted coconut flakes and/or citrus zest if you prefer.
- If the topping was made without gelatin, the tart is best served as soon as possible. If the topping has gelatin, then it can be stored in the fridge for a few hours.
Notes
- Make sure to store the egg whites in a clean container with no fat and no traces of the egg yolk. The egg whites can be frozen!
- Then it can be used to make meringue, meringue buttercreams, pavlova or just egg white omelets.
- You will need 1 - 2 coconut cans (preferably unsweetened coconut cream, but full fat coconut milk is OK too).
- DO NOT shake the cans. Leave them on your kitchen countertop for a few minutes, and then transfer them into the fridge for at least 2 hours.
- The fat in the coconut milk will separate and harden on top. This HARDENED LAYER is what you're going to use in the recipe.
Nutrition Information
Show Details
Serving
1slice
Calories
278kcal
(14%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
107mg
(36%)
Sodium
68mg
(3%)
Potassium
91mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
449IU
(9%)
Vitamin C
2mg
(2%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 278kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 68mg | 3% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 449IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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