Hello you all 🙂 What do you think? Should we celebrate the last weeks of summer with a glorious tropical coconut and pineapple tart? I think we should 😉 And because the Tastesherrif asked for a tart recipe in August, it was clear that I would be using my new favorite: the rectangular tart pan ❤ It seems that pineapple slices where just made for this tart form, as they fit perfectly 😉 How little things can make a bloggers life perfectly happy #bloggersjoy
Anyway, I made my standard pastry dough (feel free to use yours if you want) and filled it with a cheesecake-coconut cream filling, topped with pineapple slices, topped with sugar, topped with additional whipped cream, topped with additional roasted coconut. Layer after layer of goodness. Well, if you like coconut and pineapple at least. The tart is overall not too sweet, so feel free to add a generous amount of sugar on top or sweeten your whipped cream if you like.
I had some leftover dough, so I cut out some small circles and topped the pineapple holes with the extra dough and again, added some more butter and sugar on top. I just couldn’t help it, sorry. I whipped some cream to go on top and roasted some coconut in a dry and hot pan to create some more crunch. I hope you will enjoy this tropical summer tart or one of the other tarts which you can find now on Tastesherrif, I cant wait to see them!
Have a nice week, love rebecca
- 140g Flour
- 25g Icing Sugar
- 110g Butter, cold and cut in cubes
- 3 Tsp Water, cold
- 0.5 Tsp Lemon Juice
- 125g Quark (_Fromage Frais_)
- 100g Mascarpone
- 60g Sugar
- 1 Tbsp Lemon Juice
- 1 Egg, large (_or 2 small ones_)
- 8g Starch
- 50g Coconut, shredded
- 1 Tsp Coconut Sirup
- 4 Slides of Pineapple
- 1-2 Tbsp Sugar
- Shredded Coconut
- Whipped Cream
- Start by sifting the flour and icing sugar together in a bowl
- Add the cubes of cold butter and either by hand or using a kitchen machine quickly knead in the butter until you get small crumbles
- Add the water and lemon juice and quickly bring the dough together, don't overwork it!
- Wrap it in clingfilm and chill it for one hour in the fridge
- Roll the dough out on a floured surface and put it into a buttered and floured baking tin.
- Put it back in the fridge for about half an hour, you can start to prepare the filling in between.
- _If you want you can cut out circles to place them on top of the pineapples_
- Mix together the quark, mascarpone, sugar, lemon juice and zest until smooth.
- Combine the eggs together with the starch until the starch has dissolved, you don't want big lumps of starch in your tart filling 🙂
- Combine all the ingredients together including the coconut. Stir well and add the filling on top of the chilled pastry.
- Drain the pineapple or when using fresh pineapple cut it into 1cm thick slides.
- Sprinkle a little sugar on top and bake the tart in a 200°C oven (180°C fan oven) for about 25 minutes until golden.
- If you want you can roast a handful of shredded coconut in a dry pan over low to medium heat for a couple of minutes until golden and fragrant.
- Serve the cake with some whipped cream on top sprinkled with the roasted coconut.
- 1 Tart (35cm x 11cm)