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.
You will be using only about ⅔ of that curd for this recipe, depending on the depth and size of the tart pan.
The rest 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.
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.
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.
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.
This tart doesn’t need any garnishes. However, you can top it up with toasted coconut flakes and/or citrus zest if you prefer.
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.
Note about the eggs / egg yolks
You need a total of about 70 g of eggs. For best results, you can use about 5 egg yolks which will yield a richer taste. However, to prevent wasting 5 egg whites, you can also use 2 egg yolks + enough of the egg whites to make up 70 g (70 g of eggs is usually about 2 yolks + 1 egg white).
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.