pineapple coconut tart

How To Make pineapple coconut tart

• Step 1
  Tart Crust: Combine flour and salt in a medium-sized mixing bowl. Add shortening and work it into the flour with a pastry blender. Sprinkle the cold butter over the flour/shortening mixture and rub it in until broken into fine pieces. Toss the mixture from the bottom up as you crumble all ingredients together.
• Step 2
  Mix the cold water and vinegar. Add a few tablespoons to the flour mixture and toss well with a fork; continue to add water a small amount at a time until the dough holds together well. If the dough is too dry, add more water as needed. Form the dough into a large ball and wrap in plastic wrap; refrigerate for one hour.
• Step 3
  Filling: Combine sugar, corn starch, and salt in a saucepan. Stir in cream of coconut and pineapple juice; add butter. Stir the sauce with a wire whisk and bring to a boil over medium-low heat.
• Step 4
  When the sauce thickens, remove from heat. Add drained pineapple and stir until mixed evenly. Add coconut extract if desired. Set aside the mixture while preparing the tart crust.
• Step 5
  Preheat oven to 375 degrees F. Roll out the dough on a floured surface into a large circle (approximately 14").
• Step 6
  Transfer the dough crust (using the help of your rolling pin) into a 12" round quiche or tart pan. Tuck dough into the pan (edges will overhang dish at this point) to fit. Spread filling on top of crust evenly. Slowly bring edges of dough about 3" over the top of filling toward the center, overlapping it as you go around the circle. The center of the tart will not be covered (see photograph). Mix egg and 1 Tbsp water to form an egg wash. Sprinkle the center with toasted coconut. Brush the crust with egg wash and sprinkle with sparkling sugar.
• Step 7
  Bake at 375 degrees for 40 - 45 minutes or until crust is golden brown.
• Step 8
  Cool. Cut into slices and serve with a scoop of vanilla ice cream or whipped cream.
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