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
A melt in mouth kind of tart filled with pineapple mousse, pineapple jelly, and some coconut Chantilly.
Ingredients
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)
Jelly
- 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)
Garnish
- Pineapple
- White chocolate
- Pineapple wafer
- Cookie crumb
- Coconut shards
- Mint leaves
Instructions
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.