Tropical Tart using a Thermomix
(4.9)
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Imagine sinking your fork into a slice of Piña Colada Pie, where tropical flavors collide in a creamy coconut paradise! This delightful dessert takes the classic cocktail and transforms it into a pie that’s perfect for summer gatherings or an escape from the everyday hustle. Originating from the beautiful beaches of Puerto Rico, where the Piña Colada was invented, this pie captures that same spirit of sunshine and relaxation. With a buttery crust, sweet pineapple chunks, and a hint of rum, each bite is like a mini vacation for your taste buds. Fun fact: The Piña Colada became popular in the 1970s, and now you can enjoy it in pie form—imagine the beach vibes without the sand in your toes!
Ingredients
- 250 g Flour t55
- 125 g Salted butter
- 130 g Granulated sugar
- 1 Egg
- 200 g Pineapple juice
- 400 g Coconut milk
- 40 g Cornflour (maïzena)
- 200 g Sliced pineapple
- 50 g Grated coconut
Steps
Shortcrust Pastry
- Add 250 g of flour t55, 125 g of salted butter, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Add 1 egg in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl on a workplan.
- Wrap it in cling film.
- Setaside the dough in a fridge during 30min.
- Preheat the oven at 180°C.
- Place it into a tart pan.
- Prick the bottom with a fork.
- Cook in the oven at 180°C during 20min.
- Let it cool.
Piña Colada Cream
- Wash the food processor bowl.
- Add 200 g of pineapple juice, 400 g of coconut milk, 80 g of granulated sugar, 40 g of cornflour (maïzena) in the food processor bowl.
- Mix manual: 10:00min / 90°C / Speed 4.
- Transfer the content of the food processor bowl over the dough.
Final steps
- Drain, and place 200 g of sliced pineapple on a preparation content.
- Sprinkle 50 g of grated coconut on the preparation content.
- Setaside the preparation content in the fridge during 2h .
- Serve Cold.
