A pie as beautiful as it is delicious! A crust made from cookie crumbs and coconut, which is then covered with melted white chocolate, and finally a cream made from pineapple, lemon and lime juice! A real delight!
Prep Time: 3 hours
Baking Time: 1h15 at 180 °C (350 °F)
Rest Time: 3 hours or overnight
Difficulty: easy
Yield: a 9-inch (23 cm) tart mold
Ingredients
For the crust
- 1 cup desiccated coconut (110 g)
- 1 cup graham crackers (110 g)
- 4.24 oz unsalted butter, melted (125 g)
- pinch of salt
- 3.5 oz (100 g) white chocolate chips
For the pineapple cream
- 2 tbsp agar agar + 5 tbsp cold water
- 8.5 oz sugar (240 g)
- 2 cups pineapple juice (200 g)
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 tsp fresh ginger, peeled and grated
- 4.2 oz butter (120 g)
- 3 eggs
For the decoration
- ½ fresh pineapple, peeled and sliced
- Green pineapple leaves, washed and dried
Instructions
Prepare the crust: Add the coconut, graham crackers and salt into a food processor and blitz until you reach fine crumbs. Add butter and blitz to coat crumbs.
Pour the mixture into a 9-inch (23 cm) tart tin and use the back of a spoon to press firmly into sides and bottom of the tin.
Refrigerate for 2-3 hours so the base gets firm.
Melt 3.5 oz (100 g) of white chocolate chips in the microwave and brush over the tart shell, then chill for at least 1 hour.
Prepare the pineapple cream: Pour the juices, sugar, ginger and agar agar into a saucepan and whisk well. Bring to the boil.
Remove from the heat, add the chopped butter and mix well until melted. Add the eggs, mix well, and return to the heat for a few minutes. Leave to cool completely.
Gently pour into prepared tart tin. Chill for 3 hours or overnight.
For the decoration: Preheat your oven to 100°C or 210°F.
Carefully peel your pineapple using a large knife. Then slice into thin slices. Places the slices on two baking trays lined with baking paper and bake for 75 minutes turning over at the halfway mark.
Remove the pineapple slices from the oven and allow to cool. Once cooled they will feel sticky. Scrunch them up in your hand before placing on top of the tart.
To decorate your pie, place the pineapple leaves on one side of the tart and then add a couple of the flowers over the top right before serving so they do not rehydrate. Slice up to serve!
Pineapple tart can be stored in an airtight container and chilled for up to three days. Remove the leaves before serving.
Inspired from: Tastemade.com