Piña Colada Tart Recipes

PINA COLADA TART

Steps:

• Preheat oven to 375 degrees.
• In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
• With fork, stir in cream and vanilla just until mixture begins to hold together.
• With hands, gently squeeze dough into loose clumps.
• Place on large sheet of plastic wrap; press clumps together to form a ball.
• Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
• Line pastry with foil; fill with dry beans or pie weights.
• Place tart pan on baking sheet or pizza pan; bake 35 minutes.
• Turn off oven; carefully remove foil and beans.
• Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
• Let cool completely.
• In medium bowl, beat cream cheese with powdered sugar until smooth;.
• Beat in yogurt, extract and rum.
• Fill cooled pastry shell; chill.
• Drain pineapple well on paper towels; chill.
• Just before serving, garnish tart with pineapple and toasted coconut.

PIñA COLADA TARTS

Steps:

• Roll out the pastry and use to line 6 tartlet tins. Line with baking paper and beans and bake for 10-12 minutes or until the pastry is lightly browned at the edges. Lift out the paper and beans and dry out the pastry base in the oven for 5 minutes. Cool.
• Mix the egg yolks, sugar and cornflour in a bowl. Bring the coconut cream to a simmer. Pour a little onto the egg mix and whisk it in , whisk in a little more and then return the egg mixture to the pan. Whisk over a medium heat until the mixture thickens and stops tasting floury. Whisk in the butter. Cover with a layer of clingfilm and cool completely.
• Drain the pineapple very well and sprinkle on the demerara sugar. Grill under a very hot grill until the top begins to caramelize. Cut the pineapple into wedges. Spoon the coconut cream into the tart cases, smooth the top and decorate with wedges of caramelised pineapple. Sprinkle with a few drops of rum.