RECIPES

Pineapple and Coconut Tart

Pineapple and Coconut Tart

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 14
Difficulty Medium

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Ingredients

  • 250 g Plain Flour
  • 125 g Unsalted Butter chilled and diced
  • 60 g Icing Sugar
  • 2 Egg Yolks 1 egg
  • Filling
  • 185 ml Evaporated Milk
  • 60 g White Sugar
  • 1/3 cups Cornflour
  • 30 g Unsalted Butter
  • 90 g Desiccated Coconut
  • 1 tsp Vanilla Essence
  • 440 g Pineapple Crushed
  • 2 Eggs separated
  • 60 g Caster Sugar

Nutrition Information

Qty per
213g serve
Qty per
100g
Energy 551.8051130876kcalcal 258.86088182374kcalcal
Protein 5.2353323637535gg 2.4559807804942gg
Fat (total) 25.454510347895gg 11.941130733962gg
 - saturated 17.913488785878gg 8.4035131129999gg
Carbohydrate 75.010607737567gg 35.188713559453gg
 - sugars 31.616100415739gg 14.831634284162gg
Dietary Fibre 6.5676386087169gg 3.0809876194137gg
Sodium 52.310040650407mgmg 24.539503041629mgmg

Nutritional information does not include the following ingredients: Icing Sugar, Desiccated coconut, Eggs

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Pineapple and Coconut Tart recipe is a step up from the Lemon Meringue that most of us know, give this a try you can even any other tarty flavoured fruit instead of the Pineapple.

Method

  1. Sift flour and icing sugar onto grease proof paper.

  2. Tip into a food processor.

  3. Add butter and mix for 30 seconds, or until mixture resembles fine bread crumbs,

  4. Add egg and mix to a stiff dough for 1 minute.

  5. Turn onto a floured surface roll into a ball and wrap in Cling Wrap and chill for 30 minutes.

  6. Preheat oven to 200 degrees.

  7. For the filling, stir in evaporated milk, sugar and 60 ml water in a saucepan over low heat, until sugar dissolves.

  8. Blend half the cornflour smoothly with 60 ml water.

  9. Add milk mixture and bring to the boil,stirring constantly until thickened.

  10. Remove from heat and stir in coconut, butter and vanilla. Cool slightly.

  11. Put pineapple in a saucepan; bring to the boil.

  12. Blend the remaining cornflour, egg yolks and 60 ml water to a smooth paste.

  13. Add to the pineapple and stir over a low heat until thickened.

  14. Cool slightly.

  15. Roll out pastry on a floured surface to a round; line a deep 20 cm flan tin.

  16. Line with grease proof paper and baking beans.

  17. Bake blind for 15 minutes, remove paper and beans and bake for a further 10 minutes.

  18. Cool on a wire tray.

  19. Spread coconut filling in the pastry case; spread pineapple mixture on top.

  20. Whisk egg whites in a polished bowl with an electric mixer until stiff peaks form.

  21. Gradually whisk in caster sugar at high speed.

  22. Swirl the meringue over the filling.

  23. Bake at 180 degrees for 10 minutes, until golden.

  24. Serve warm or cold

  25. Serve with a dusting of icing sugar and whipped cream

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About Author

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less

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