John Myers
Coconut – Pineapple – Tart …
The perfect coconut – pineapple – tart … recipe with a picture and simple step-by-step instructions.
- 1 Can Pineapple 340 g drained weight
- 100 g Butter
- 150 g Shortbread
- 1,5 Lemon fresh
- Zest of an untreated lemon
- 1 Teaspoon (level) Alternatively lemon peel flavor
- 2 Eggs
- 80 g Sugar
- 200 g Whipped cream
- 200 g Desiccated coconut
- 1 pinch Salt
- Put the pineapple in a colander and drain well. Melt butter in a saucepan and let cool down a little. Put the biscuits in a freezer bag and “run over” them with the rolling pin 😉 (finely crumble). Mix the biscuit crumbs with the brown sugar. Add the butter and mix everything well.
- Grease a tart pan (approx. 24 cm in diameter). Spread the cookie crumbs on the bottom of the mold and press down. Spread the pineapple on the biscuit base.
- Separate eggs. Mix egg yolks with sugar. One after the other, stir in lemon juice and lemon zest (alternatively lemon peel aroma) and cream. Add the desiccated coconut and stir in. Beat egg whites with salt until stiff and fold in. Pour the mixture into the mold and smooth it out.
- Bake in the oven on the lowest rack at 150 degrees for about 45 to 50 minutes. Remove from oven and allow to cool.
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