This piña colada tart is fruity and crisp
Springtime gives us playful glimpses of summer. Now that it’s almost here, I am longing for the bold and refreshing flavors of fruity, crisp and light desserts. Inspired by the classic piña colada drink, this tart has an effortless crust that does not require the use of a hot oven. Additionally, it is dairy free and instead uses coconut oil to marry piquancy and a silky texture. For those who enjoy a true piña colada flavor, this tart would hold up well to a drizzling of a rum reduction sauce. Want to intensify the sharp fruit flavors? The blueberries are here to provide an enticing visual and textural variation.
Dairy-Free Piña Colada Tart
Hands-on time: 30 Minutes
Ready in: 90 Minutes
1 Fresh pineapple, cubed
1 cup sugar
1/2 tsp salt
3 egg yolks
3 whole eggs
3 tbsp coconut oil
1 to 2 gelatin packets, unflavored
1 1/2 cup shredded or flaked coconut
13 to 15 sheets of graham crackers
Optional garnishes: blueberries and dried pineapples slices
1. In a food processor, purée the fresh cut pineapple until it is a smooth liquid.
2. Add the liquefied pineapple, sugar, salt, eggs and coconut oil into a medium pot.
3. While continuously stirring, cook the mixture on medium heat for about 20 minutes or until thick.
4. Remove mixture from heat and strain to remove solids.
5. Stir into mixture the gelatin amount according to firmness preference and set aside.
6. Begin to make the base by pulsing the coconut in a food processor to release the oils. Continue until it forms an oily, mealy texture.
7. Add in the graham crackers and continue pulsing in the food processor until it starts to come together to hold its shape when pressed.
8. Press the crust base into the tart pan bottom and sides.
9. Pour in the pineapple filling and place in the refrigerator to set, approximately 1 hour for a soft set.