A pink plate serving a piña colada tart on a blue table

Piña colada tart

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(1 ratings)

Prep: 45 mins Cook: 55 mins plus chilling

More effort

Serves 10 - 12

Take pineapple, coconut and rum flavours from a classic cocktail into a stunning summer dessert with this piña colada tart with maraschino cherries on top

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal472
  • fat32g
  • saturates19g
  • carbs35g
  • sugars19g
  • fibre1g
  • protein6g
  • salt0.11g
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    For the shortcrust pastry

    • 250g plain flour, plus extra for dusting
    • 75g icing sugar
    • 125g unsalted butter, cubed



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 egg yolks

    For the pineapple filling

    • 5 eggs
    • 140g caster sugar
    • 150ml double cream
    • 80ml pineapple juice, not from concentrate
    • 2 small lemons, juiced



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    For the topping

    • 300ml double cream
    • 100ml coconut rum
    • maraschino cherries and cocktail umbrellas to garnish


    1. To make the pastry, mix the flour and icing sugar together in a bowl. Rub the butter into the flour with your fingertips until it resembles fresh breadcrumbs then mix in the egg yolks. If the pastry feels too dry to form a dough, add 2 tbsp water. Roll into a ball then flatten it out into a disc and wrap the dough in cling film, then chill for at least 30 mins.

    2. While the pastry is chilling, make the filling by simply mixing all of the ingredients together in a large jug or bowl. Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess around the edges with a sharp knife. Prick the base of the pastry case with a fork and put it back in the fridge for 30 mins.

    3. Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment that you've crumpled and re-smoothed, then put baking beans or rice on top to hold the paper down. Bake for 10 mins, then remove the tart tin from the oven. Lift out the baking beans and paper, and bake for another 20 mins until golden and crisp.

    4. When the pastry is cooked, remove it from the oven, pour in the pineapple mixture almost all the way to the top but leaving a small gap and bake again for 25 mins or until just set.

    5. Leave to cool, then remove the tart from the tin and put it in the fridge to chill for 30 mins.

    6. While the tart cools pour the double cream and coconut rum into a large bowl and whisk until thick and billowy. Dollop the boozy cream on top of the tart and decorate with maraschino cherries and cocktail umbrellas if you like.

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