Portions: 12 (aprox.) Calories: 275kcal |
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 ā¤ļø it ⢠Recipe ⢠Ingredients ⢠Preparation
Why I ā¤ļø 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.
Coconut pineapple puff pastry tarts recipe
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Utensils and tools
Ingredients
- 3 cups of minced fresh pineapple (approximately 1 pound [0.4 kg])
- 3 cups of grated fresh coconut
- ā 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
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 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
In the meantime, heat the oven to 400 ĀŗF [200 ĀŗC].
Step 4
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 ā -inch [0.25 cm] thick.
Cut circles with a 3ā [7.25 cm] cookie cutter or similarly sized cup and a sharp paring knife.
Step 5
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 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
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, just make sure that they are firm and not wattery.
You can skip the meringue altogether too if you wish.
Though that would complicate things more, you can also make puff pastry from scratch at home.
Top tips
If you buy frozen puff pastry rolls, remember to thaw them, preferably overnight beforehand, but keep chilled in the refrigerator.
Do you have pineapple left over, try this pineapple mocktail, or this fermented drink made from pineapple rinds and core.
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
FAQs
How to store puff pastry tarts?
You can store them without the meringue in an airtight container and refrigerate for up to a week.
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Puff Pastry Pineapple and Coconut Mini Tarts
Ingredients
- 1 pound fresh pineapple minced (aprox. 3 cups)
- 3 cups freshly-grated coconut
- ā cup brown sugar
- 1 tablespoon all-purpose flour plus extra for working the pastry
- ½ teaspoon salt
- ½ teaspoon cinnamon powder
- 1 box pastry puff sheets
- 2 egg yolks whisked
- 1 egg white
- ½ cup powdered white sugar
Instructions
- To make the filling, pulseĀ pineappleĀ in the food processor until it has nearly the same texture as the grated coconut.Combine pineapple andĀ coconut. Mix inĀ brown sugar, 1 tablespoon ofĀ flour,Ā saltĀ andĀ cinnamon powder.
- 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.
- In the meantime, heat the oven to 400 ĀŗF [200 ĀŗC].
- To make the cups, sprinkle flour on the clean counter and roll theĀ puff pastryĀ sheets out using a rolling pin. Sheet should be about ā -inch [0.25 cm] thick.Cut circles with a 3ā [7.25 cm] cookie cutter or similarly sized cup and a sharp paring knife.
- Place the circles in mini-muffin molds and paint the inside with theĀ yolk. Fill each little cup with 1 tablespoon of the filling.
- 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.
- In the meantime, whisk theĀ egg whiteĀ with the wire attachment over high speed. When it forms peaks sift in theĀ powdered sugarĀ 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). 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.
Notes
Nutrition
Originally published on November 25, 2013
Chung-Ah | Damn Delicious
These are so stinking cute!
Shirley from Rhubarb Whine
What pretty little tarts!