Slicing into this Pineapple Coconut Tart on a warm day feels like a mini tropical vacation. The buttery tart shell with a hint of desiccated coconut, the silky vanilla bean cream filling, and the caramelized pineapple topping evoke memories of coastal picnics and the scent of summer in India. It's a dessert that brings sunshine to your plate and a smile to your face.
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In a bowl, combine flour, desiccated coconut, and sugar. Add cold butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.
Add egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough and press it into a tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights or beans.
Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-7 minutes until golden. Let it cool completely.
Heat milk and vanilla bean (with seeds) in a saucepan until just simmering. Remove from heat and let it infuse for 10 minutes.
In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Gradually pour the warm milk into the mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter. Let it cool completely.
Sprinkle sugar over pineapple slices or chunks and lightly torch or roast them until caramelized.
Spread the cooled cream filling into the tart shell. Arrange the caramelized pineapple on top.
Garnish with toasted coconut flakes, mint leaves, or edible flowers as desired.
To keep the crust crisp, ensure the tart shell is completely cooled before adding the cream filling.
Blind baking with pie weights prevents the tart shell from puffing up.
For a more intense coconut flavor, toast the desiccated coconut before adding it to the tart shell dough.
Can I use tinned pineapple?
Yes, you can use tinned pineapple. Just make sure to drain it well before caramelizing to avoid excess moisture.
Can this be made gluten-free or eggless?
Yes, you can use a gluten-free flour blend for the tart shell and a plant-based custard for the filling to make it gluten-free and eggless.
Can I make mini tart versions?
Absolutely! Divide the dough and filling into smaller tart pans for individual servings.
Can I replace pineapple with other fruits?
Yes, mango, lychee, or even passion fruit would work wonderfully as substitutes for pineapple.
How do I store the tart?
Store the tart in the refrigerator for up to 2 days. It's best to add the topping just before serving to keep it fresh.
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
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