Delicious and refreshing, the pineapple and coconut tart is perfect to enjoy a dessert on these hot and muggy days. A crumbly oil-based shortcrust encloses a lactose-free custard cream and then decorated with slices of pineapple and fresh coconut. My lactose-free version can also be made with classic custard cream and butter-based shortcrust, but I recommend trying it because it is much lighter.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 eggs
- 3/8 cup sunflower seed oil
- 1/2 cup sugar
- 2 cups flour
- 1 tsp baking powder
- 1/2 lemon (zest)
- 1 cup soy milk
- 4-5 large egg yolks
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1 vanilla bean
- 5 slices canned pineapple
- 1/2 coconut (fresh)
- leaves mint
Tools
- 2 Bowls
- 1 Pot
- 1 Tart Pan
Steps
Open the vanilla bean and extract the seeds.
Bring the soy milk to a boil with the empty vanilla bean.
Whisk the egg yolks with sugar, seeds, and finally, the cornstarch.
When boiling, add the egg mixture to the soy milk.
Cook for about 1 minute, stirring with a whisk.
Transfer the cream to a shallow, wide container.
Quickly cool the cream in an ice water bath or in the freezer, covering it with plastic wrap in contact.
In a bowl, mix the eggs well with sugar, aromas, and oil until you get a thick cream.
Add the sifted flour with baking powder.
Knead quickly.
Let rest for 5 minutes and divide into two dough balls.
Roll out the first dough ball on a lightly floured work surface to a thickness of 1/4 inch.
Line a 8-inch tart pan.
Trim off excess edges.
Prick the surface and line it with parchment paper.
Inside, place the appropriate baking weights or dried beans.
Bake at 355°F for about 30 minutes.
Remove from oven and let cool.
Once the shortcrust is cool, remove it from the pan and place it on a serving plate.
Fill with custard cream.
Decorate with pineapple slices, thinly sliced coconut, and mint leaves.
Tips
It keeps in the fridge for 3-4 days.
The custard cream can also be flavored with grated lime zest.
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