Pineapple-Coconut Tart

Pineapple-Coconut Tart

Instagram is full of tart related desserts and I have been seeing a lot of people making these kinda layered tarts, with different layers, with different textures and I decided to make one.

Since Pineapple is in season, I made a complete pineapple tart with a little touch of Coconut. Added a few small elements to make it some pleasing, and trust me it was indeed. A perfectly soft, but not doughy kinda tart. The recipe does have a lot of elements but it is so worth it. Happy Baking!!!


Pineapple-Coconut Tart

Pineapple-Coconut Tart

A melt in mouth kind of tart filled with pineapple mousse, pineapple jelly, and some coconut Chantilly.
Prep Time 1 hr 30 mins
Baking Time 25 mins
Total Time 1 hr 55 mins
Category Dessert
Difficulty Medium
Servings 2 Tarts
Calories 0.54 kcal


For Tart

  • 95 gms Refined Flour (3/4th cup)
  • 35 gms Unsalted Butter (1/4th cup)
  • 50 gms Powdered sugar (1/3rd cup & 1 tbsp)


  • 50 ml Pineapple juice (1/4th cup)
  • 5 gms Agar Agar Powder (1 tsp)

Pineapple Mousse

  • 60 ml Pineapple puree (4 tbsp)
  • Whipped cream (1/4th cup)
  • 30 gms Cream cheese (2 tbsp)

Coconut Chantilly

  • Whipped cream (1/4th cup)
  • 25 gms Desiccated Coconut (2 tbsp)


  • Pineapple
  • White chocolate
  • Pineapple wafer
  • Cookie crumb
  • Coconut shards
  • Mint leaves


For Tart

  • Sieve powdered sugar into it and mix well. Take Butter and cream it till soft.
  • Add a few drops of vanilla and refined flour and mix without using any water to soft a dough.
  • Cover using cling wrap or in a bowl, refrigerate the dough for 30 mins.
  • Roll Dough into tart shape about 4 mm in thickness and line in the mould.
  • Bake the tart at 150 degrees Celsius or 300 degrees Fahrenheit till golden (about 25-28 mins).

For Pineapple Mousse

  • Take some whipped cream, add fresh pineapple puree and cream cheese into it and mix till stiff. Refrigerate for 10 mins before using.

For Jelly

  • Add pineapple juice and agar agar powder in a vessel, bring it to a boil, and transfer into a plate. Once cool, refrigerate till stiff.

For Coconut Chantilly

  • Add desiccated coconut to the whipped cream and fold in well.
Keyword coconut, Pineapple, Tart
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