It's a cool (for July...around 80 degrees) and rainy day in Michigan today, but we've had our share of tropical weather lately! It's been consistently in the 90s and humid...and we're currently living with my in-laws...with no AC. Let's just say I'm very aware of the weather. 😉 I'm sure you'll all feeling pretty tropical lately, too, so it's the perfect time to treat yourself to my Coconut Pineapple Tart!
This Coconut Pineapple Tart has a coconut crust filled with homemade pineapple curd. Topped with some pineapple "flowers", this tart is a tropical dream!
There are a few notes on ingredients to be aware of. First, you want to use desiccated (dried, unsweetened) coconut and not regular shredded coconut in this. Regular coconut will make the crust too sweet, and you'll likely have a hard time getting the crust to stay together. If you can't find desiccated coconut in your local grocery store, you can find it [here].
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Second, I implore you to use fresh pineapple! So delicious! It's also good to know that you definitely want to use a whole pineapple when it comes to making the pineapple flowers. The cut ones at the grocery store are cored, and you'll end up with rings and nothing that resembles a flower.
I used a 9" tart pan with removable bottom, like this one [here]. I prefer the pans that are lighter in color, so the tart browns more slowly. The removable bottom is key, though, so you can take the crust out of the pan to serve it.
I used a silpat to line my baking sheets for the pineapple flowers. They brown up a little more slowly on the silpat, and I can use it over and over again. If you're looking for one for yourself, you can find them [here]. Keep in mind that if you use parchment to line your baking sheets, they will likely be done in less time than mine.
My last piece of advice: this tart is delicious cold, but AMAZING frozen, perfect for these tropical days we've been having! Here's to summer (and having only 12 more days until we have our new house AND AC)!!
Other posts you may like:
Coconut Pineapple Tart
- fresh pineapple rounds, thinly sliced (see note)
- Preheat oven to 375° F. Grease a 9" tart pan (see note) and set aside.
- Combine coconut (see note), flour, sugar, and salt in the bowl of a food processor. Pulse until combined.
- Add butter to the food processor and pulse until fine crumbs form. Dump the mixture into the prepared pan, and press into the bottom and up the sides.
- Bake crust until golden, about 13-15 minutes. Allow crust to cool completely in the pan on a wire rack.
- Cut the pineapple into small chunks and place in the bowl of a food processor. Process until smooth. Strain the puree through a fine mesh strainer into a medium heatproof bowl.
- Add the sugar, egg yolks, whole eggs, cornstarch, and salt to the pineapple puree. Place the bowl over a saucepan of simmering water, taking care to ensure that the water doesn't touch the bowl.
- Cook the mixture until thick, about 15 minutes, stirring constantly. Once thick, strain again through the fine mesh strainer into another heatproof bowl. Add the butter and stir until incorporated.
- Allow the curd to cool to nearly room temperature. Pour the curd into the baked crust. Chill in the refrigerator for at least 4 hours, but preferably overnight.
For Pineapple "Flowers":
- Preheat oven to 200F. Line a baking sheet with parchment or a silpat (see note). Set aside.
- Slice pineapple thinly (see note), about ⅛" thick. Place pineapple slices in a single layer on the prepared pan.
- Bake for one hour. Turn the pineapple slices over, then bake an additional hour. The two hour bake time is a good guideline, but how long this takes will depend on how thick you slice the pineapple and how juicy your pineapple is. You want the pineapple slices to be dry, but not hard. They should still be pliable.
- Remove the pineapple slices from the oven and place each slice in a well of a muffin pan to lend each "flower" it's curved shape. Once completely cool, use to garnish the tart. Enjoy!