Say Aloha to Our Unique and Delicious Coconut and Pineapple Tartlets

Coconut and pineapple are two tropical flavors that are perfect for creating a unique and delicious dessert. Today, I’m going to share a recipe for coconut and pineapple tartlets that are sure to impress. But first, let me tell you a little bit about the history of this dessert.

The combination of coconut and pineapple is said to have originated in Hawaii during the 1920s, when a bartender named Henry Yee created the famous Pina Colada cocktail. Since then, these two tropical flavors have been paired together in all sorts of desserts, including these delicious mini tarts.

Ingredients

For the tart shells:

• 1 1/2 (180g) cups all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cut into cubes
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1-2 tablespoons ice water

For the filling:

• 1 cup (240ml) coconut milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 1 cup (227g) crushed pineapple, drained

Instructions

For the Tart Shells:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 1 1/2 cups of all-purpose flour and 2 tablespoons of granulated sugar until well combined.
3. Cut 1/2 cup of cold unsalted butter into small pieces and add to the flour mixture.
4. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse sand.
5. Add 1 egg yolk and mix until just combined.
6. Gradually add ice water, 1 tablespoon at a time, and mix until the dough comes together into a ball. You may need about 3-4 tablespoons of ice water.
7. Divide the dough into 12 equal portions and press each portion into the bottom and sides of a 12-cup mini muffin tin. Use a fork to prick the bottoms of the tart shells.
8. Bake the tart shells for 12-15 minutes, or until lightly golden brown. Let cool completely.

For the Filling:

1. In a medium saucepan, whisk together 1 cup of coconut milk, 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and 1/4 teaspoon of salt until well combined.
2. Heat the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. This will take about 5-7 minutes.
3. Remove the saucepan from the heat and stir in 1/2 cup of crushed pineapple.
4. Spoon the filling into the cooled tart shells and refrigerate for at least 2 hours, or until the filling has set.

And that’s it! Once the filling has set, you can enjoy these delicious and tropical pineapple coconut tarts.

Tips

• To make it easier to remove the tarts from the muffin tin, you can line each cup with a small strip of parchment paper before pressing in the dough.
• Be sure to drain the pineapple well, as excess liquid can make the filling too runny.
• If you want to get extra fancy, you can top each tart with a small piece of toasted coconut or a pineapple wedge.

These mini coconut and pineapple tartlets are a delicious and unique dessert that will transport you straight to a tropical paradise. The combination of creamy coconut and sweet pineapple is sure to please your taste buds. Give this recipe a try and impress your friends and family with your baking skills!