A dessert to offer to friends as a dessert after dinner: the Piña Colada tart is inspired by the namesake cocktail and encloses, in a fragrant shell shortcrust pastry, a silky coconut cream flavored with rum and the freshness ofpineapple sliced. Summer colors and scents in a slice.
Ingrediants
- shortcrust pastry
- 250 ml of coconut milk
- 20 g of corn starch
- 45 g of granulated sugar
for the base
for the coconut and rum cream
- 15 ml of white rum
- 500 g of fresh or canned pineapple
- powdered sugar
- dehydrated coconut flakes
Furthermore
How to prepare: Piña Colada tart
Inspired by the cocktail of the same name, the Piña Colada tart is a very fragrant dessert made up of a traditional shortcrust pastry shell, a filling of coconut cream flavored al rum and a decoration of slices ofpineapple And dehydrated coconut. A real beauty to bring to the table and share with friends for a summer after dinner.
To prepare the Piña Colada tart we used it crafty mold, of the same type already used for the soft tart. It is a low mold without a hinge, provided with a groove at the edges of the bottom. The pasta base, once cooked and unmolded, thus presents a perfect hollow to fill. If you do not have it, you can use a common tart mold, to be completely coated with the shortcrust pastry.
Coconut and pineapple, the protagonists of this recipe, are much loved tropical fruits and true symbols of summer: to conclude a dinner with friends, try the pineapple tiramisu and melon with cold coconut cream.
OTHER DELICIOUS RECIPES: Coconut cake; Seven jars coconut and chocolate cake; Pineapple cake
Medium execution Preparation time 30 min Cooking time 20 min Resting place Refrigerator Standing time 60 min Servings 6 – 8
How to prepare: Piña Colada tart
Start preparing the shortcrust pastry, which will serve as a base for the Piña Colada tart, following the doses and procedures indicated in our basic recipe. Form a loaf and leave it to rest in the refrigerator for an hour. You can also use ready-made shortcrust pastry, thus reducing the time. Dedicate yourself to the preparation of the coconut cream. Heat the coconut milk in a saucepan. Away from the heat, add the sugar and corn starch, previously mixed, mixing well with a hand whisk so that no lumps form. Put the mixture back on the heat and bring it to a boil.
Lower the heat and let it thicken. Let the mixture cool then add the rum, mixing it well with a whisk.
Grease and flour a “smart mold” with a diameter of 28 cm. Take the shortcrust pastry from the refrigerator and roll it out to a thickness of about 3 millimeters. Line the mold with the disc of dough, trimming the edges with a knife.
Prick the bottom with the tines of a fork and proceed with the cooking in white: in a preheated oven at 180 ° for 20 minutes. Remove the pasta base from the oven and let it cool completely. When it has cooled, turn out the shortcrust pastry base by gently turning it upside down on a serving dish.
Spread the coconut cream in the hollow of the shell, leveling it well with the back of a spoon. Sprinkle the edges of the tart with a little icing sugar. Cut the pineapple into slices and then into small fans to be placed side by side, in concentric circles, on the surface of the cream.
Finish the decoration with some dehydrated coconut flakes and the Piña Colada tart is ready to serve.
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