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Pineapple coconut tart next to pineapple

Pineapple Coconut Tart

  • Author: Leslie Jeon
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 1 tart 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: French

Description

Light and delicious, this pineapple coconut tart will bring some beach vibes into your kitchen, even in the dead of winter!


Ingredients

Scale

Tart Dough:

  • ¼ cup (50g) powdered sugar 
  • ¾ cup (125g) all-purpose flour 
  • ⅛ teaspoon salt
  • ¼ cup (62.5g) unsalted butter, cut into 1/2-in cubes 
  • 2 egg yolks (40g)
  • 1 tablespoon water

Tart Filling:

  • ½ pineapple (375g), cut into 1/2-in cubes 
  • ⅓ cup (68g) granulated sugar 
  • 1 teaspoon vanilla extract
  • Juice of 1/4 lemon
  • 1 tablespoon water

Coconut Whipped Cream:

  • ½ cup (130g) heavy cream 
  • ¼ cup (78g) coconut milk
  • 1 ½ tablespoons powdered sugar
  • ⅛ teaspoon vanilla extract
  • Coconut flakes (optional)

Instructions

  1. Make the tart dough: In a stand mixer fitted with a paddle attachment, combine the sugar, flour, and salt and mix. Add the butter to the dry ingredients and mix on medium speed until crumbly. With the mixer on, add the egg yolks in one at a time, and then add in the water. Mix the dough until it is just combined. Turn the dough out onto a clean, lightly floured work surface. Pat the dough into a round, wrap in plastic wrap, and refrigerate for 30 minutes to an hour.
  2. Make the tart filling: Combine the pineapple, sugar, vanilla extract, lemon juice, and water in a medium saucepan over low heat. Cook over low until the pineapple becomes translucent and the water has evaporated. Remove the pan from the heat. Spread the pineapple compote onto a sheet pan lined with plastic wrap to stop the cooking process.
  3. Preheat the oven to 350°F.
  4. Roll out and bake the tart: Grease an 8-in tart ring with butter, then roll out the tart dough and place into ring. Cut off excess dough from the top of the ring. Cover tart parchment paper and fill with baking beans (or another item to weigh it down). Blind bake the tart dough for 5-10 minutes, or until fully cooked and light golden brown. Remove from oven and let cool.
  5. Make the coconut whipped cream: In a stand mixer fitted with a whisk attachment, combine the heavy cream, coconut milk, powdered sugar, and vanilla. Whisk on medium speed until medium-firm peaks form.
  6. Once tart shell has cooled, fill with pineapple compote, then top with coconut whipped cream. Add coconut flakes if desired and serve.


Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 28.8 g
  • Sodium: 98.8 mg
  • Fat: 10.3 g
  • Carbohydrates: 37.4 g
  • Protein: 3 g
  • Cholesterol: 50.6 mg

Keywords: tart, pineapple coconut tart, coconut