This delightful tart combines the tropical essences of ripe pineapple and smooth coconut to create a dessert that's not only stunning but also decadent. The caramelized pineapple slices provide a sweet contrast to the rich and creamy coconut filling, all encased in a flaky tart crust. Perfect for an end-of-meal treat or a summer brunch, this tart brings a taste of the tropics to your table. It's a visual and flavorful delight, ready in under an hour.
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- 1 medium pineapple, peeled, cored, and cut into slices
- 1 tablespoon coconut sugar
- 1 tablespoon coconut oil, melted
- 1 cup shredded coconut
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 1/4 cup honey or maple syrup
- 1 premade premade tart crust (9 inches)
Instructions
- Preheat the oven to 350°F (175°C).
- Place pineapple slices on a baking sheet, drizzle with coconut oil, and sprinkle with coconut sugar.
- Roast the pineapple in the oven for about 20 minutes, until caramelized and golden.
- Meanwhile, in a bowl, mix shredded coconut, coconut cream, vanilla extract, and honey or maple syrup.
- Once the pineapple is roasted, let it cool slightly.
- Arrange the roasted pineapple slices on the premade tart crust.
- Spread the coconut mixture over the pineapple layers evenly.
- Bake the tart in the oven for an additional 10 minutes to set everything.
- Let the tart cool before serving.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protéines: 4g | Fat: 15g | Sucre: 30g