Creado con IA
Caribbean Pineapple Coconut Tart
Ingredientes
4 Raciones
- all-purpose flour1 1/4 cups
- unsalted butter, chilled and diced1/2 cup
- granulated sugar1/3 cup
- salt1/4 teaspoon
- ice water1-2 tablespoons
- crushed pineapple, drained1 cup
- coconut milk1 cup
- granulated sugar3/4 cup
- large eggs3 units
- vanilla extract1 teaspoon
- shredded coconut1/2 cup
- dark rum1 tablespoon
- powdered sugar for dustingas needed
Preparación
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large bowl, combine the all-purpose flour, 1/3 cup granulated sugar, and salt.
- 3
Cut in the chilled and diced unsalted butter until the mixture resembles coarse crumbs.
- 4
Gradually add ice water, 1 tablespoon at a time, until the dough begins to come together.
- 5
Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 6
Roll out the dough on a lightly floured surface and fit it into a tart pan.
- 7
In a medium bowl, whisk together the coconut milk, 3/4 cup granulated sugar, eggs, and vanilla extract until smooth.
- 8
Stir in the crushed pineapple, shredded coconut, and dark rum.
- 9
Pour the filling into the prepared tart crust.
