Pink Pineapple Coconut Cream Tart | Summer Fruit Tart Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

fresh pineapple

🥗Healthier: canned pineapple

💰Cheaper: frozen pineapple

Canned pineapple is convenient and often cheaper than fresh.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened coconut flakes reduce sugar content, while desiccated coconut is usually less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be cheaper.

Day one: Sprinkle gelatin powder into cold water and let bloom. In a small pot, bring sugar and whipping cream A to a gentle boil. Add the bloomed gelatin and stir until completely dissolved. Add whipping cream B and stir well. Cover and rest in the fridge overnight.

Day two: Just before using, whip the cream on high speed till stiff peak, add cold coconut cream and whip until medium peak.

Day 1: In a mixing bowl, mix icing sugar, almond powder and corn starch together and set aside.

Day 2: In a separate bowl, loosen butter with a whisk and sift in the dry ingredients. Mix with a spatula until completely incorporated. Add egg 1/3 at a time and mix to fully incorporated before adding the next part. Cover and rest in the fridge overnight.

Use a pre-baked tart shell. Fill with almond cream until 70% full, add pieces of pineapple. Bake in preheated oven 170C for 18 min or until golden. Let cool completely on a cooking rack.

Spread a layer of whipped coconut cream. Arrange the pineapple pieces from outside inward. Drizzle honey with a fork, garnish with fleur de sel.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens