Pineapple and Coconut Puff Pastry Tarts Recipe, Simple Mini Cups with Meringue

What's not to love in these amazing mini puff pastry tarts recipe filled with pineapple and coconut and topped with a cute meringue rosette? You would think that this takes hours to make, fear not, these are actually quite easy and quick to make.

Why I ❤️ it • Recipe • Ingredients • Preparation

Why I ❤️ it

I am a little obsessed with bite-sized desserts, they look dainty, refined. But they are also a guilt-free way to have that little bit of sweet in our lives. And I absolutely love this puff pastry cups dessert.

With a creamy filling with coconut and pineapples, and topped with a cute meringue rosette, this mini puff pastry tarts are like a bit of all our favorite things in a bite, and each layer of pastry is but a few atoms thick, lightly floating above each other, and with each bite, they dissolve into buttery goodness.

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Utensils and tools

• Medium saucepan
• Rolling pin
• Baking sheet
• Round pastry cutter
• Mixer
• Broiler or cooking torch

Ingredients

• 3 cups of minced fresh pineapple (approximately 1 pound [0.4 kg])
• 3 cups of grated fresh coconut
• ⅓ cup of brown sugar
• 1 tablespoon of all-purpose flour, plus extra for working the pastry
• ½ teaspoon salt
• ½ teaspoon of cinnamon powder
• 1 box of puff pastry sheets, thawed but chilled
• 2 egg yolks, whisked
• 1 egg white
• ½ cup of powdered white sugar

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1: Make the filling

To make the filling, pulse pineapple in the food processor until it has nearly the same texture as the grated coconut.

Combine pineapple and coconut. Mix in brown sugar, 1 tablespoon of flour, salt and cinnamon powder.

Step 2: Heat the mix

Heat the pineapple mix in a medium saucepan over low heat until it has the consistency of a thick marmalade.

Remove from the heat and set aside to cool.

Step 3: Heat the oven

In the meantime, heat the oven to 400 ºF [200 ºC].

Step 4: Make the cups

To make the cups, sprinkle flour on the clean counter and roll the puff pastry sheets out using a rolling pin. Sheet should be about ⅛-inch [0.25 cm] thick.

Cut circles with a 3” [7.25 cm] cookie cutter or similarly sized cup and a sharp paring knife.

Step 5: Mold

Place the circles in mini-muffin molds and paint the inside with the yolk. Fill each little cup with 1 tablespoon of the filling.

Step 6: Bake

Bake the cups for 20 minutes, or until the cups are golden brown.

Remove from the oven and cool on a wire tray to room temperature.

Step 7: Make the meringue

In the meantime, whisk the egg white with the wire attachment over high speed. When it forms peaks sift in the powdered sugar and whisk until it forms stiff peaks (3-5 mins).

Pipe meringue on each mini-tart and broil until the meringue is slightly browned (about a minute, keep an eye on it). You can also do this with a torch, if you have one. It isn't strictly necessary, so you may skip this step if you wish.

Variations

While I highly recommend this pineapple and coconut filling, you can make this with many other store-bought marmalades and jam; make sure that they are firm and not watery.

You can skip the meringue altogether. if you wish.

Though that would complicate things more, you can also make puff pastry from scratch at home.

If you are looking for more bite-sized desserts to serve, these matcha brownies are really nice too.

Nutritional information

Calories: 275kcal - Carbohydrates: 33g - Protein: 3g - Fat: 15g - Saturated Fat: 8g - Cholesterol: 33mg - Sodium: 164mg - Potassium: 144mg - Fiber: 3g - Sugar: 19g - Vitamin A: 65IU - Vitamin C: 18.7mg - Calcium: 19mg - Iron: 1.3mg

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