Coconut Custard Tart With Roasted Pineapple Recipes

CAN'T-MISS COCONUT CUSTARD PIE

Can't-Miss Coconut Custard Pie image

This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup sweetened shredded coconut, chopped
3 large eggs, beaten
2-1/2 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Toasted sweetened shredded coconut, optional

Steps:

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.

Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.

WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE

Warm Pineapple Tart With Pineapple-Coconut Sauce image

Make and share this Warm Pineapple Tart With Pineapple-Coconut Sauce recipe from Food.com.

Provided by Mandy

Categories Tarts

Time 1h

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb frozen puff pastry, thawed
2 tablespoons icing sugar
1 egg yolk
1 large pineapple, peeled, quartered, cored and cut into 11/2-inch-long, 1/4-inch-thick wedges
4 tablespoons sugar
fresh mint leaves, for garnish
1/3 cup sugar
5 egg yolks
3/4 cup canned unsweetened coconut milk
3/4 cup pureed pineapple
2 tablespoons dark rum

Steps:

Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.
Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over.
In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler.
Arrange pineapple wedges on each pastry round, covering them completely.
Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes.
To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.

Nutrition Facts : Calories 823, Fat 46.8, SaturatedFat 16.9, Cholesterol 226.6, Sodium 240.4, Carbohydrate 90.3, Fiber 3, Sugar 44.5, Protein 10.8

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