Piña colada tarts

Name: Piña colada tarts
Total time: 1 h
Yield: serves 6
Ingredients: shortcrust pastry 375g block; egg yolks 4; golden caster sugar 3-4 tbsp; cornflour 4 tbsp; coconut milk 400ml tin; butter 25g; pineapple 3 freshly cut rings; demerara sugar 3 tbsp; dark rum 1 tbsp

1 hour
serves 6
Easy

Add a Caribbean twist to your baking with pineapple, coconut and rum flavours of piña colada. Use ready-baked tarts if you want to make this dessert even easier

April 7, 2015 at 11:41 am

Ingredients

shortcrust pastry 375g block

FILLING

egg yolks 4
golden caster sugar 3-4 tbsp
cornflour 4 tbsp
coconut milk 400ml tin
butter 25g

TOPPING

pineapple 3 freshly cut rings
demerara sugar 3 tbsp
dark rum 1 tbsp

Method

Step 1

Roll out the pastry and use to line 6 tartlet tins. Line with baking paper and beans and bake for 10-12 minutes or until the pastry is lightly browned at the edges. Lift out the paper and beans and dry out the pastry base in the oven for 5 minutes. Cool.
Step 2

Mix the egg yolks, sugar and cornflour in a bowl. Bring the coconut cream to a simmer. Pour a little onto the egg mix and whisk it in , whisk in a little more and then return the egg mixture to the pan. Whisk over a medium heat until the mixture thickens and stops tasting floury. Whisk in the butter. Cover with a layer of clingfilm and cool completely.
Step 3

Drain the pineapple very well and sprinkle on the demerara sugar. Grill under a very hot grill until the top begins to caramelize. Cut the pineapple into wedges. Spoon the coconut cream into the tart cases, smooth the top and decorate with wedges of caramelised pineapple. Sprinkle with a few drops of rum.