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Pie maker pina colada tarts recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in exotic adult desserts with tropical flavors!
Ingredients:
  • 1 egg, separated
  • 70.95 gm caster sugar
  • 32.50 gm shredded coconut
  • 432g can pineapple chunks in juice
  • 80g butter, softened
  • Extra 1 egg yolk
  • 40.00 ml plain flour
  • 30.00 ml white rum
  • 2 sheets frozen puff pastry, partially thawed
Instructions:
  • In a large bowl, whisk together 1 egg white with 2 tablespoons of sugar until frothy. Mix in coconut. Drain pineapple over a medium saucepan to collect juice, then slice pineapple chunks.
  • In a medium bowl, combine the butter and egg yolks until smooth. Mix in the flour, 2/3 of the coconut mixture, and 2 teaspoons of rum until well blended.
  • 1. Preheat the pie maker. 2. Cut out 8 large rounds from the pastry sheets using a pie maker base cutter. 3. Place 4 rounds into the pie maker. 4. Fill each pastry shell quickly with half of the batter, then top with half of the pineapple and sprinkle over half of the remaining coconut mixture. 5. Close the lid and cook for about 10 minutes, or until the pastry is puffed and golden. 6. Transfer the tarts to a wire rack. 7. Repeat the process with the remaining pastry, batter, pineapple, and coconut mixture to make a total of 8 tarts.
  • In a saucepan, combine the remaining sugar with the reserved pineapple juice. Heat over medium heat, stirring for 2 minutes until the sugar dissolves. Increase heat to high and bring to a boil. Let it boil without stirring for 8 minutes until it becomes syrupy. Remove from heat, stir in the remaining rum, and drizzle the syrup over the tarts. Serve and enjoy!

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