How To Make Piña Colada Tart
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Serves:
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup sugar
- 1/4 cup pineapple juice
- 1/4 cup rum
- 1 cup diced pineapple
- 1 cup sweetened shredded coconut
- 1 cup canned coconut milk
- 1/4 cup cornstarch
- 1/2 cup sugar
- 2 eggs
- Whipped cream and pineapple slices, for garnish
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a tart pan.
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Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
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In a small saucepan, combine the pineapple juice and rum. Bring to a simmer over medium heat, then remove from heat and let cool.
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In a large bowl, combine the diced pineapple and shredded coconut. Pour the cooled pineapple juice mixture over the pineapple and coconut, and stir to combine.
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In a separate saucepan, whisk together the coconut milk, cornstarch, sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
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Pour the coconut milk mixture over the pineapple and coconut mixture, and stir to combine. Pour the mixture into the cooled crust.
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Bake the tart in the preheated oven for 20 minutes, or until set. Let cool completely before serving.
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Garnish with whipped cream and pineapple slices.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 10g
- Cholesterol : 60mg
- Sodium : 200mg
- Total Carbohydrates : 65g
- Dietary Fiber : 3g
- Sugar : 44g
- Protein : 4g
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