Piña Colada Tart (Creamy Pineapple Tart)

Piña Colada Tart (Creamy Pineapple Tart)

Course: Desserts

Cuisine: North American, Tropical

Prep Time: 50

Cook Time: 50

Chilling time: 9 15

Total Time: 10 55

Servings: servings

Calories: 278kcal

Author: Dini Kodippili

A simple Piña Colada Tart, with a buttery crust, a creamy pineapple curd filling, and a light coconut whipped cream topping! A delicious crowd-pleasing, refreshing, summer dessert!

INTERMEDIATE - This is an intermediate-level recipe. Some baking experience will make the process easier. The recipe has several components, and some of these steps require attention. I highly recommend reading the recipe in full first, and the indicated timeline for the tart in the post, so that you can plan the dessert accordingly.

There is at least one overnight chilling step required for this recipe, and several hours of inactive time between some steps. The total time includes the overnight chilling time.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Print Recipe

Ingredients

Pate sucree tart crust (makes enough for two 9 inch tarts or equivalent)

150 g unsalted butter 10 ¼ tbsp, the butter needs to be very soft but not melted
Pinch fine sea salt about ⅛ tsp
120 g confectioner's sugar about 1 cup
1 large egg see recipe notes
1 egg yolk see recipe notes
1 tsp vanilla extract or lemon extract
325 g AP flour 2 ⅔ cup, measured by spoon and level method

Pineapple curd

480 mL pineapple juice 2 cups
30 mL lemon juice 2 tbsp
100 g white sugar ½ cup
15 g Instant ClearJel or cornstarch (about 1 ½ tbsp)
6 egg yolks from large eggs
85 g unsalted butter 6 tbsp (cubed)
1 tsp powdered gelatin
1½ tbsp water to bloom the gelatin

Coconut whipped topping

¾ cup hardened chilled coconut cream see recipe notes
¾ cup chilled heavy cream
30 g confectioner's sugar about ¼ cup
Pinch of salt
½ tsp gelatin optional
4 tsp water optional

To garnish

Toasted coconut flakes
Lemon and lime zest

Instructions

Pate sucree tart crust

Follow this pate sucree recipe, and make one 9 inch tart crust (at most 1 inch in height), or equivalent-sized tart crust.
150 g unsalted butter, Pinch fine sea salt, 120 g confectioner's sugar, 1 large egg, 1 egg yolk , 1 tsp vanilla extract, 325 g AP flour
I used an 11 x 4.5 inch tart ring here. This recipe only uses one tart, so you can wrap and freeze the extra dough for another dessert.

Pineapple curd

Place the water in a small bowl and sprinkle the gelatin over the surface. Stir with a toothpick or skewer to ensure that the gelatin is saturated. Let it bloom while you make the pineapple curd.
1 tsp powdered gelatin, 1½ tbsp water
Make the pineapple curd according to my pineapple curd recipe.
480 mL pineapple juice, 30 mL lemon juice, 100 g white sugar, 15 g Instant ClearJel, 6 egg yolks , 85 g unsalted butter
After making the pineapple curd, while it's still hot, add the bloomed gelatin and whisk to dissolve the gelatin. Let it cool down to room temperature before pouring into the tart shell.
If there are leftovers, they can be kept in the fridge for up to 5 days. It's great with ice cream, yogurt, granola, or on toast!

Coconut whipped topping

To remove the hardened coconut fat from coconut cream - Place an unsweetened coconut cream can (or two coconut milk cans), in the fridge overnight, undisturbed. The fat should float to the top and harden.
Open the can/cans, and scoop out the hardened fat layer on top. This is what you will be using for this recipe. The coconut water at the bottom can still be used for curries or however else you'd like.
Measure ¾ cup of the hardened coconut milk fat. Whisk it until smooth and free of lumps. Set aside.
¾ cup hardened chilled coconut cream
OPTIONAL STEP - Place the water in a small microwave-safe bowl and sprinkle the gelatin on top. Let it bloom for 10 minutes. Microwave for about 10 - 20 seconds, just to dissolve the gelatin. Do NOT let it boil. Temper the gelatin mix by adding a few tsp of cold cream.
½ tsp gelatin, 4 tsp water
Place the chilled heavy cream in a chilled metal bowl. Add the sugar and salt and mix them in. Add the whisked coconut fat as well.
¾ cup chilled heavy cream, 30 g confectioner's sugar, Pinch of salt
Start whisking the heavy cream with a hand-held electric mixer on high speed. Add the gelatin mix in one go (if using), being careful not to pour the gelatin directly on to the whisks (this will instantly cause lumps).
Once the gelatin is mixed in, lower the speed to medium or medium-high and whisk until you have soft peaks. Lower the speed and whisk the mixture for the rest of the way until you have stiff peaks that look smooth. You can also manually mix the topping at this stage to prevent over-whisking and curdling.
This topping needs to be used immediately. So make this when you’re ready to top the tart. It can be piped or swirled on top of the tart.

To garnish

This tart doesn’t need any garnishes. However, you can top it up with toasted coconut flakes and/or citrus zest if you prefer.
Toasted coconut flakes, Lemon and lime zest
If the topping was made without gelatin, the tart is best served as soon as possible. If the topping has gelatin, then it can be stored in the fridge for a few hours.

Notes

Note about the eggs / egg yolks

Make sure to store the egg whites in a clean container with no fat and no traces of the egg yolk. The egg whites can be frozen!

Then it can be used to make meringue, meringue buttercreams, pavlova or just egg white omelets.

Note about the coconut

You will need 1 - 2 coconut cans (preferably unsweetened coconut cream, but full fat coconut milk is OK too).

DO NOT shake the cans. Leave them on your kitchen countertop for a few minutes, and then transfer them into the fridge for at least 2 hours.

The fat in the coconut milk will separate and harden on top. This HARDENED LAYER is what you're going to use in the recipe.

Nutrition