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Pineapple coconut tarts
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Tropical pie in wholemeal spelt crust.
Ingredients:
  • 80g butter
  • 55g (1/4 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 110g (2/3 cup) wholemeal spelt flour
  • 1.00 gm baking powder
  • Shredded coconut, to serve
  • 300ml double thick cream, lightly whipped, to serve
  • 2.50 gm cornflour
  • 85g (1 cup) desiccated coconut
  • 450g can crushed pineapple, well drained
  • 4-5 fresh passionfruit
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease 6 fluted tart tins with removable bases (2.5cm deep, 8.5cm base measurement) using cooking spray.
  • Beat the butter and sugar in a bowl with electric beaters until pale and creamy. Add vanilla and beat until combined. Gently fold in flour and baking powder with a metal spoon until just combined. Divide the mixture into prepared tins, spreading it to cover the base and sides. Place tins on a baking tray and bake for 15-20 minutes until golden and crisp.
  • Prepare the filling by whisking together eggs, cornflour, and sugar in a bowl. Mix in coconut, pineapple, and pulp from 1 passionfruit until well combined. Divide the mixture evenly among the tarts and smooth the surface. Bake for 20-25 minutes until golden and set. Allow to cool in the tins before serving.
  • Sprinkle coconut over the tarts, dollop with cream, and spoon over the remaining pulp.

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