Nothing says summer like a deliciously sweet pineapple tart! Not only is this recipe for Pineapple Coconut Macaroon Tart by Katelyn from The Kate Tin, the perfect summer treat but the coconut macaroon base means no blind baking or rolling out pastry.

This beautiful tart has a fragrant, tropical filling and the pineapple blossoms are easier to make than you might think! Inspired by Natura Sugars Golden Caster Sugar, Katelyn has created a more sophisticated, grown-up version of a classic pineapple tart with a clever shortcut instead of the usual pastry tart case: coconut macaroons!

PINEAPPLE COCONUT MACAROON TART

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

Method:

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 until 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 its highest setting). Decorate the tart with the pineapple blossoms.

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