Pina Colada Tart

Ingredients

1 1/2 sheets frozen shortcrust pastry, just thawed
Finely grated lime rind, to serve
Toasted coconut flakes, to serve

Pineapple filling:

1 lime rind finely grated, juiced
2 free-range egg yolks
1 free-range egg
1/4 cup (55 g) caster sugar
Pinch of salt
2 Tbs cornflour
40 g butter, chopped

Coconut cream topping:

270mL can coconut cream
300mL thickened cream
1/4 cup (60 g) icing sugar mixture

Method

To make the coconut cream topping, place the coconut cream can in the fridge overnight to settle.

Preheat oven to 200 C. Grease a 22 cm (base measurement) round fluted tart tin with removable base. Cut the whole pastry sheet in half. Line the tin with pastry pieces. Use a small sharp knife to trim the edge. Use a fork to prick the pastry base. Line with baking paper and fill with baking weights or rice. Bake for 15 minutes. Remove paper and weights or rice and bake for a further 5 minutes or until golden. Cool completely.

Meanwhile, to make the pineapple filling, combine pineapple juice and lime or lemon juice in a saucepan over medium-low heat. Bring to a simmer, then remove from heat. Place lime or lemon rind, egg yolks, egg, sugar, salt and cornflour in a bowl and whisk to combine. Gradually add pineapple juice mixture, whisking constantly after each addition. Return to the saucepan and place over low heat. Cook, stirring, for 8 minutes or until mixture thickens. Remove from heat. Gradually add butter, 1 piece at a time, whisking after each addition. Continue whisking for 2 minutes or until mixture is smooth. Pour into tart case. Place in fridge for 40 minutes to chill.

Open the coconut cream can and spoon firm coconut cream into a large bowl (reserving coconut water in can for another use). Add thickened cream and icing sugar to the coconut cream. Use an electric mixer to beat until soft peaks form. Transfer to a piping bag fitted with a 1 cm plain nozzle. Pipe over tart. Place in fridge for 30 minutes to chill.

Sprinkle the tart with lime or lemon rind and coconut flakes to serve.

Credits: Coles

Photo Credits: Coles