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A tangy pineapple curd is completed with a fluffy, toasted meringue for a delicious tropical treat.
By Dianna Muscari
While being cautious is most definitely a positive thing in my book, my extreme attitude when it comes to food safety sometimes causes me to miss out on some really exquisite foods. I know that folks have been eating raw or undercooked food products for centuries without any ill effects, but most of the time, I opt out of preparations that seem questionable to me. {It took me YEARS to warm up to the idea of sushi!}
Sadly, this includes some versions of homemade aiolis, ice creams, salad dressings and eggnog. And no one should ever have to sacrifice any of those tasty treats because of paranoia. 
Enter Safest Choice Eggs. They are exactly what they sound like: Eggs that are made safer to eat by removing the risk of salmonella through pasteurization.
Do you know what this means for people like me? We can finally lick the beaters because pasteurization = peace of mind. And that, my friends, is a gift like no other!
Anyway, let’s talk about these tartlets. First and foremost, please note that I don’t own mini tartlet pans. So I just lined a muffin tin with foil and made my own little molds. They’re not as pretty as the real thing, but they did the trick in serving as a good base for tangy pineapple & vanilla bean curd. I love that you can see the tiny vanilla bean specks.
I topped these babies off with a swirl of fluffy coconut-scented meringue and then popped them under the broiler for a minute until they were nice and toasty brown.
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An EGG For Every Occasion — Pineapple Curd Tartlets with Toasted Coconut Meringue
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Tangy pineapple curd meets a toasted coconut meringue in these delightful tartlets. A perfect tropical treat!
Ingredients
- 0.75 cups (178 ml) graham cracker crumbs
- 2 teaspoons sugar
- 2 tablespoons butter, melted
- 1 cups (237 ml) fresh pineapple chunks
- 2 tablespoons sugar
- 2 Safest Choice egg yolks
- 4 teaspoons corn starch
- 1 tablespoon butter
- 0.5 teaspoon vanilla bean paste
- 3 Safest Choice egg whites
- Pinch of cream of tartar
- Pinch of salt
- 3 tablespoons sugar
- 0.25 teaspoon coconut extract
- toasted coconut flakes for garnish
Instructions
- Preheat oven to 400°F (204°C).
- Combine all crust ingredients in a small bowl until the mixture resembles wet sand.
- Scoop about a heaping tablespoon into a muffin tin lined with foil, pressing down on the crumbs until a compact crust forms.
- Bake for 5-6 minutes, or until the crusts start to become golden around the edges.
- Remove from oven and cool completely before removing from foil.
- Combine pineapple, sugar, egg yolks, and cornstarch in a blender or food processor until smooth.
- Pour into a saucepan and bring to a bubble over medium heat, whisking constantly.
- Cook for 2-3 minutes, or until thickened.
- Remove from heat and whisk in butter and vanilla bean paste until smooth.
- Transfer to a small bowl, cover with plastic wrap, and refrigerate until ready to use.
- In a stand mixer using the whisk attachment, beat egg whites, cream of tartar, and salt until frothy.
- Once foamy, slowly add sugar and extract.
- Beat until stiff peaks form.
- When meringue is beaten to stiff peaks, transfer to a piping bag.
- Set aside until ready to use.
- Transfer the cooled tart crusts to a small baking pan.
- Fill each with a scoop of pineapple curd.
- Pipe a swirl of meringue on top of each tartlet.
- Turn the oven to broil (500°F/260°C) and move the rack to the second closest level to the heating element.
- Bake tartlets for 2-3 minutes, or until the meringue is just starting to brown.
- Top with coconut flakes.
- Serve immediately or refrigerate until ready to serve.
Notes
- For a smoother curd, strain the cooked curd through a fine-mesh sieve before chilling.
- Toasted coconut flakes can be made by toasting unsweetened shredded coconut in a dry pan over medium heat until lightly browned.
- Leftover curd can be stored in an airtight container in the refrigerator for up to 3 days and used as a filling for other desserts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 50
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Frequently Asked Questions
Can the pineapple curd be made a day ahead?
Yes. Store it covered in the refrigerator for up to two days and fill the tartlet shells just before serving so they stay crisp.
What type of meringue is used for toasting on top?
A Swiss or Italian meringue holds up better under a kitchen torch than French meringue because the sugar is already stabilized before whipping.
How do I know when the pineapple curd has thickened enough?
It should coat the back of a spoon and hold a line when you drag your finger through it. Remove it from the heat at that point to avoid scrambling the eggs.
Hi Carrie, the recipe is supposed to include 1/4 teaspoon of coconut extract in the meringue as well. Sorry for the confusion! And toasted coconut flakes on top are optional but a great addition. Thanks!
Do you scatter toasted coconut on the top of the meringue? Or do you put in coconut essence while beating the meringue?