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This Pineapple Coconut Macaroon Tart has a fragrant, tropical filling and a clever base made of coconut macaroon mix means you can line the tart without blind baking or rolling out pastry! The pineapple blossoms are easier to make than you think!

Pineapple Tart reminds me of my summer. Of hot sunny days spent playing outside before being yelled at by my mother to come inside ‘before you get burnt to a crisp’. It wasn’t the UV rays that convinced me though – it was what was waiting on a side plate on the kitchen counter. A slice of, what in our house was dubbed, ‘Summer Pie’. The ‘pie’, which was more like a fridge tart really, consisted of whipped cream, condensed milk, pineapple jelly, crushed tinned pineapple all layered with coconut tea biscuits. Served ice cold, it tasted of sunshine and school holidays – bliss!

The moment my friends over at Natura Sugars asked me to create a recipe inspired by their beautiful Natura Sugars Golden Caster Sugar, one look at the bright yellow bag instantly reminded me of my mom’s pineapple tart (Summer Pie). So I’ve made a slightly more sophisticated, grown-up version with a clever shortcut instead of the usual pastry tart case: coconut macaroons!

The Natura Sugars Golden Caster Sugar is perfect for the pineapple coconut macaroon tart filling – not only because the fine crystals dissolve easily, but it’s crafted in tropical Mauritius (how fitting!) I’ve also used it in the coconut crust as it lends a lovely subtle caramel flavour. Serve this pineapple tart straight out the fridge, ice cold with a scoop of ice cream and you’ll have absolutely no doubt why it’s called Summer Pie!

PINEAPPLE COCONUT MACAROON TART WITH PINEAPPLE BLOSSOMS

Serves 8-10

 

COCONUT MACAROON CRUST

2 cups (160g) desiccated coconut

2 egg whites

1/4 cup (55g) Natura Sugars Golden Caster Sugar

 

PINEAPPLE FILLING

1 small pineapple, peeled

1 cup (250ml) cream (you could use coconut cream, if you like)

2 eggs

3 egg yolks

½ cup (110g) Natura Sugars Golden Caster Sugar

½ cup (125ml) pineapple juice

zest and juice of 1 lime

few drops yellow food colouring

 

MERINGUE TOPPING

1 egg white

1/4 cup (60ml) Natura Sugars Golden Caster Sugar

 

To make the pineapple coconut macaroon tart, preheat oven to 140°C (120°C fan-forced). Grease 1 large loose-bottomed 25cm tart tin. Place the coconut, egg whites and sugar in a bowl and stir to combine. Press mixture firmly into the base and sides of the tart tin. Bake for 30-35 minutes or until just golden. Thinly slice the pineapple and set aside on a lined baking sheet. Place the pineapple slices in an oven preheated to 100°C (80°C fan-forced) for 1 hour or until dried. While still warm, press the pineapple blossoms into a muffin tray for form flower shapes. Allow to cool completely. To make the filling, whisk the cream, eggs, sugar, pineapple juice and colouring together. Strain the mixture into a clean bowl and carefully pour the filling into the baked tart shell. Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. To make the topping, whisk the egg white unti soft peak stage then gradually add the sugar to form a glossy meringue. Pile on top of the set tart and toast with a blowtorch (or preheat our oven’s grill to it’s highest setting). Decorate the tart with the pineapple blossoms.

Watch the video below for the full instructions: