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

  • EspaƱol
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

Puff pastry cups recipe

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

This awesome free recipe contains Amazon affiliate links, I receive a small commission from any purchase you make at no extra cost to you. Thanks!

Learn how to make this puff pastry cups recipe, an amazing puff pastry cups dessert filled with a pineapple and coconut filling and topped with meringue swirl. So fancy, yet so easy!

Course: Dessert
Inspiration: American
Category: coconut, easy tart, pineapple
Author: Clara GonzƔlez

Prep Time15 mins
Cook Time40 mins
Total Time55 mins

Utensils and tools

  • Medium saucepan
  • Rolling pin
  • Baking sheet
  • Round pastry cutter
  • Mixer
  • Broiler or cooking torch
Coconut and pineapple puff pastry mini tarts
Coconut and pineapple puff pastry mini tarts

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.

Mini puff pastry tarts dessert
Mini puff pastry tarts dessert

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.

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.

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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

If you buy frozen puff pastry rolls, remember to thaw them, preferably overnight beforehand, but keep chilled in the refrigerator.

Nutrition

Calories: 275kcal

Originally published on November 25, 2013

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  1. Chung-Ah | Damn Delicious

    November 30, 2013 at 2:52 pm

    5 stars
    These are so stinking cute!

    Reply
  2. Shirley from Rhubarb Whine

    November 28, 2013 at 2:01 am

    What pretty little tarts!

    Reply

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