Description
Tangy pineapple curd meets a toasted coconut meringue in these delightful tartlets. A perfect tropical treat!
Ingredients
Units
Scale
- 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