Sweet or savory tarts are a versatile staple in gastronomy and simple dishes to prepare, allowing us to unleash our imagination by innovating on basic recipes. Sweet tarts, whether made with shortcrust pastry or a simple base of crushed cookies, are especially delicious when paired with fruits and cream. Today's recipe is a delightful Coconut and Pineapple Tart, very easy to make, and it can be prepared with fresh pineapple or the classic canned version...
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Melt the butter and mix it with the crushed cookies until you achieve a crumbly texture.
Press this mixture into the bottom of a 26 cm (10-inch) springform pan and refrigerate while preparing the filling.
Dissolve the gelatin sheets in warm water or use the juice from the canned pineapple, following the manufacturer’s instructions.
Once the gelatin has cooled slightly, add the shredded coconut and mix well to combine all the ingredients.
Whip the fresh heavy cream with the sugar until slightly thickened, then fold in the gelatin and coconut mixture.
Pour this mixture over the cookie and butter base, spreading it evenly. Refrigerate for about three hours.
Prepare the pineapple-flavored gelatin according to the package instructions. Once it has cooled slightly, arrange the pineapple slices on top of the tart and gently pour the gelatin over them.
Return the tart to the refrigerator and chill until the gelatin is fully set.
For a more intense coconut flavor, lightly toast the shredded coconut before adding it to the filling.
If using fresh pineapple, ensure it is ripe and sweet for the best flavor.
To make slicing easier, dip your knife in warm water before cutting the tart.
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple. Just ensure it is ripe and sweet for the best flavor.
How long can I store the tart in the refrigerator?
The tart can be stored in the refrigerator for up to two days without losing its flavor.
Can I use a different type of cookie for the base?
Yes, you can use any type of cookie you prefer, such as graham crackers or digestive biscuits.
Can I make this tart without gelatin?
Gelatin is essential for setting the filling and topping. Without it, the tart may not hold its shape.
Can I prepare this tart in advance?
Yes, this tart is perfect for preparing in advance as it keeps well in the refrigerator.
