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Pina colada meringue tart
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulge in these irresistible Pina Colada meringue tarts for a tropical twist on a classic cocktail.
Ingredients:
  • 3 egg whites
  • 250g plain flour
  • 50g dessicated coconut
  • 60g icing sugar
  • 125g cold unsalted butter, chopped
  • 1 egg yolk
  • 250ml coconut cream
  • 150g caster sugar
  • 1 1/2 titanium-strength gelatine leaves
  • 150ml pure (thin) cream
  • 1 tsp vanilla bean paste
  • 700g (about 1 small) ripe pineapple, peeled, chopped
  • 440g caster sugar
  • 125ml rum
  • Zest and juice of 2 limes
  • 165g caster sugar
  • 0.63 gm cream of tartar
Instructions:
  • Combine flour, coconut, and icing sugar in a bowl, whisk together. Rub in butter until mixture resembles fine crumbs. Add egg yolk and 2 tablespoons of iced water, mix well. Lightly knead the dough until combined, form into a ball. Wrap in plastic and chill for 2 hours before using.
  • Heat your oven to 200C.
  • Roll out the pastry on a lightly floured surface and use it to line the base and side of a 24cm loose-based fluted tart pan, trimming any excess. Line the pastry with baking paper and pastry weights, then bake on a baking tray for about 20 minutes until golden. Remove the weights and paper, then bake for another 20 minutes until golden and dry. Let it cool before using.
  • Prepare the jam by combining pineapple, sugar, rum, lime juice, and zest in a food processor. Pulse until finely chopped. Transfer the mixture to a saucepan over medium heat and cook for 30 minutes, stirring occasionally, until golden and reduced. Remove from heat, let it cool, and then spread over the cooled tart base.
  • For the coconut layer, combine coconut cream and caster sugar in a saucepan over medium heat, stirring until sugar is dissolved. Soften gelatine in cold water for 5 minutes, then add to coconut cream just before boiling. Stir until gelatine is fully dissolved. Mix in cream and vanilla. Pour mixture over pineapple jam and refrigerate for 3 hours until firm.
  • To prepare the Italian meringue, combine sugar and 150ml water in a saucepan over medium heat, stirring until the sugar dissolves. In a stand mixer with the whisk attachment, combine egg whites and cream of tartar. Heat the sugar mixture until it reaches 90°C on a sugar thermometer, then begin whisking the egg whites on medium speed. Continue heating the sugar mixture to 121°C. Whisk the egg whites until they are just shy of forming stiff peaks, then gradually pour in the sugar syrup in a steady stream while the mixer is running. Whisk for 10 minutes or until the mixture is stiff, glossy, and cooled.
  • Using a palette knife, evenly spread the mixture over the tart. Caramelize the top of the tart using a kitchen blowtorch and serve right away.

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