Pineapple Coconut Tart

Step by step: Pineapple Coconut Tart

• Step1

  Make the dough: Place 100 grams (3.5 oz) of soft butter, 100 grams (3.5 oz) of powdered sugar and a pinch of salt in a mixing bowl. Mix for a minute or two.

• Step2

  Add an egg and mix just until combined. Add 200 grams (7 oz) of sifted flour and mix until the dough forms a mass. Wrap in plastic wrap and refrigerate for 2 hours.

• Step3

  Dust the work surface with flour and roll the dough into a 27 cm (11 inch) in diameter round. Gently press into a 25 cm (10 inch) in diameter tart pan. Roll the pin over the dough to remove the excess dough.

• Step4

  Use canned pineapple or peel, core and cut 250 grams (9 oz) of fresh pineapple into medium cubes. Arrange the pineapple slices over the dough, and place in the fridge until the coconut filling is ready.

• Step5

  Make the coconut filling: Place 100 grams (3.5 oz) of soft butter and 200 grams (7 oz) of sugar in the bowl of a mixer. Mix on medium speed until creamy. Gradually add 2 eggs, scraping down the sides of the bowl once or twice.

• Step6

  Add 200 grams (7 oz) of unsweetened shredded coconut, and mix until combined. Spread the filling over the pineapple. Bake the pineapple-coconut tart at 180°C (350°F) for 50 minutes, until golden brown. Test the tart for doneness; an inserted skewer should come out clean.

• Step7

  Cool the tart in the pan, unmold, dust with powdered sugar and serve with tea or coffee. We love coconut recipes. Visit our website for a 5-ingredient chocolate coconut cake, coconut macaroons, and for other great recipes.