‘H
ey chef, hit me again, and just keep ’em coming!’, yelled the leading actor, ordering another Piña Colada Tart. Chef just rolled his eyes, knowing that this is going to be another long night in his pastry shop…
The piña colada [ˈpiɲa koˈlaða] is a sweet cocktail made of rum, pineapple juice, and coconut milk. Definitely NSFW! In Spanish piña means pineapple, and colada means strained. And where is tart in that story? Trust me; you will love this flavor combination tucked into a crumbly tart!
Puerto Rico is a group of Caribbean islands with a rich culture of versatile influences like Spanish, American, African and others. Besides long sand beaches, palm trees and other tropical pleasures, this place has its very own official drink from 1978 – the piña colada!
So, until we have a chance to travel to this tropical paradise and taste the original thing, why wouldn’t we bring those flavors to our dessert? You will need a nice, juicy pineapple, a couple of limes, some shredded coconut, and a sip of rum to make this puppy. Of course, the size of that ‘sip’ is up to you, hehe! Anway, make your shortcrust pastry first, and chill it well. Cook your pineapple with some sugar and lime juice, and make coconut filling. This tart does call for some planning ahead, but it will be worth your while, believe me! So, give your car keys to your designated driver and dig in! Cheers and bon appétit!
Piña Colada Tarts Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 60 minutes
Cook time : 50 minutes
Ready in 110 minutes
Level : Advanced
Pâte Sucreé:- All purpose flour 200g (7oz)
- Almond flour 20g (0.7oz)
- Powdered sugar 50g (1.8oz)
- Vanilla powder
- Butter 125g (4.4oz)
- Egg yolks 30g (1oz or 2 small egg yolks)
- Pineapple puree 200g (7oz)
- Pineapple diced 120g (4.2oz)
- Sugar 50g (1.8oz)
- Pectin NH 5g (1Tsp)
- Rum 15ml (1Tbsp)
- Butter 120g (4.2oz)
- Sugar 70g (2.5oz)
- Egg whites 60g (2.1oz)
- Unsweetened shredded coconut 100g (3.5oz)
- All purpose flour 30g (1oz)
- To make shortcrust pastry put sifted flour, almond flour, vanilla powder and powdered sugar into a bowl and add cold butter cut in cubes. Rub the dry ingredients into the butter using your fingertips. When you get a crumbly mixture, add egg yolks and make a dough. Wrap it into a plastic film and put it in the fridge to rest for an hour.
- When your pastry is cold and rested, take it out and divide it into 6 pieces. Roll each piece on a floured surface to 2mm (1⁄16“) thickness, and line 6 7cm (3”) in diameter tart rings Dock them with a fork, and put them in the fridge for 15-20 minutes.
- Bake your tart shells at 180°C (350°F) for about 10-12 minutes. Take the tart shells out of the oven, brush them with egg wash, and put them back in the oven at 180°C (350°F) for 2 minutes. Then, take them out, and leave them to cool down a bit.
- Put pineapple puree and diced pineapple into a saucepan. In another bowl mix sugar and pectin. Cook pineapple on low heat until it becomes warm, but not boiling, and add the mixture of sugar and pectin. Continue cook the jam and allow it to boil for a couple of minutes. Remove from the heat, and leave it to cool down. When it cools down, add rum and stir well.
- Make the coconut cream. Mix softened butter with sugar until you get a creamy mixture. Add egg whites and mix until it becomes smooth. Fold in shredded coconut and flour with a silicone spatula.
- Fill baked tart shell with cooled pineapple jam halfway, and cover it with coconut cream.
- Put everything back in the oven and bake at 180°C (350°F) for another 10-15 minutes until tarts become golden on the top.
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