PINEAPPLE COCONUT TART

Pineapple Coconut Tart image

This recipe may appear complicated because of the different steps but it is really easy to prepare. Prep time includes dough refrigerator step. The filling is simple. The toasted coconut on top adds texture and flavor to the more predominant pineapple taste. The tart makes a welcomed dessert for your guests and can be served...

Provided by Sena Wilson

Time 2h10m

Number Of Ingredients 19

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Ingredients

TART CRUST
3/4 c crisco shortening
1/4 c cold butter, cubed in pieces
2 c all purpose flour
1/2 tsp salt
7 Tbsp cold water
1 tsp white distilled vinegar
egg wash (egg white plus 1 tbs. water whipped together)
toasted coconut
sparkling sugar or decorating coarse sugar
FILLING
28 oz crushed canned pineapple, drained (reserve juice)
3/4 c granulated sugar
4 Tbsp cornstarch
pinch of salt
2 Tbsp butter
1/2 c cream of coconut (not coconut milk)
1 1/2 c pineapple juice (from drained pineapple)
1/4 tsp coconut extract (opt.)

Steps:

1. Tart Crust: Combine flour and salt in a medium size mixing bowl; add shortening and work into flour with pastry blender. Sprinkle the cold butter over flour/shortening mixture and rub it in until broken into fine pieces (toss mixture from the bottom up as you crumble all ingredients together). Mix together the cold water and vinegar. Add a few tablespoons to flour mixture and toss well with a fork; continue to add water a small amount at a time until the dough holds together well. If dough is too dry add more water as needed. Form the dough into a large ball and wrap in plastic wrap; refrigerate for one hour.
2. Filling: Combine sugar, cornstarch and salt in a saucepan; stir in cream of coconut and pineapple juice; add butter. Stir sauce with a wire whip and bring to a boil over medium low heat. When sauce thickens remove from heat; add drained pineapple and stir until mixed evenly; add coconut extract if desired. Set aside mixture while preparing the tart crust.
3. Roll out dough on a floured surface into a large circle (approximately 14"). Transfer dough crust (using the help of your rolling pin) into a 12" round quiche or tart pan. Tuck dough into pan (edges will overhang dish at this point) to fit. Spread filling on top of crust evenly. Slowly bring edges of dough about 3" over the top of filling toward the center, overlapping it as you go around the circle. Center of tart will not be covered (see photograph). Sprinkle center with toasted coconut. Brush the crust with egg wash and sprinkle with sparking sugar.
4. Bake at 375ﹾ for 40 - 45 minutes or until crust is golden brown. Cool. Cut into slices and serve with a scoop of vanilla ice cream or whip cream. Servings: 12 - 14