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Pineapple and coconut tart with lime syrup recipe
Pineapple and coconut tart with lime syrup recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up this easy tropical tart for a summer soirée!
Ingredients:
  • Lime zest, to serve
  • 2 sheets frozen butter puff pastry, partially thawed
  • 1 egg white
  • 141.90 gm caster sugar
  • 42.50 gm desiccated coconut
  • 1/2 pineapple, peeled, quartered lengthways, cored, thinly sliced
  • 65.63 gm lime juice
  • Roasted coconut chips, to serve
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and prepare a large baking tray by lining it with baking paper.
  • Cut 1 pastry sheet into an 18cm x 24cm rectangle and the remaining sheet into a 14cm x 18cm rectangle. Reserve the excess pastry. Arrange the rectangles slightly overlapping on the prepared tray to form a long rectangle. Cut the excess pastry into 3cm-wide strips and arrange them around the edge of the rectangle to form a border, lightly pressing to secure. Score the border with a small sharp knife for decoration.
  • Whisk egg white and sugar until frothy, then mix in desiccated coconut. Spread the coconut mixture in the center of the tart and arrange pineapple slices on top, slightly overlapping.
  • Bake until the pastry turns golden and puffs up, approximately 20 minutes.
  • In a medium saucepan over medium-low heat, combine the remaining sugar, lime juice, and 1/3 cup of water. Stir and cook for about 2 minutes until the sugar dissolves. Increase the heat to high and let it boil without stirring for 8 minutes until the mixture becomes syrupy.
  • After taking the tart out of the oven, generously brush it with syrup. Top with roasted coconut chips and lime zest before serving with a scoop of ice cream and extra syrup on the side.

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