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🍰 Pineapple Coconut Tart

274 kcal · 30 min · 4 servings

Pineapple Coconut Tart Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put 70 g of powdered sugar, coconut oil, and butter into a mixing bowl.
  2. 2. Mix the ingredients together briefly.
  3. 3. Add flour, one egg, 1 tsp of vanilla extract, and a pinch of salt.
  4. 4. Knead everything into a smooth shortcrust pastry dough.
  5. 5. Shape the dough into a ball.
  6. 6. Flatten the ball onto a plate.
  7. 7. Place the dough, covered, in the refrigerator for about 45 minutes.
  8. 8. Peel the pineapple.
  9. 9. Puree the pineapple finely.
  10. 10. Put the pineapple puree, 80 g of powdered sugar, and starch into a saucepan.
  11. 11. Bring the mixture to a boil.
  12. 12. Cook the pudding while stirring for 1 to 2 minutes.
  13. 13. Transfer the mixture onto a plate.
  14. 14. Let the pudding cool down, covered.
  15. 15. Preheat the oven to 170 °C with top and bottom heat.
  16. 16. Knead the chilled dough briefly.
  17. 17. Sprinkle coconut flakes or flour onto your silicone mat.
  18. 18. Roll out the dough on the mat.
  19. 19. Grease the tart pan with baking spray.
  20. 20. Line the pan with the dough.
  21. 21. Trim the overhanging edge smoothly.
  22. 22. Press the remaining dough into the bottom of the pan.
  23. 23. Stir the cooled pineapple pudding.
  24. 24. Spread the pudding over the dough base.
  25. 25. Sprinkle the pudding with coconut flakes as desired.
  26. 26. Bake the tart in the preheated oven on the lower rack at 170 °C for about 35 minutes.
  27. 27. Take the tart out of the oven.
  28. 28. Let the tart cool down.
  29. 29. Whip the cream with 1 tsp of vanilla extract until stiff.
  30. 30. Carefully release the tart from the pan.
  31. 31. Place the tart on a cake plate.
  32. 32. Spread the whipped cream over the tart.
  33. 33. Decorate the cream with coconut flakes.

Nutrition per serving