The Pineapple Coconut and Frangipane Tart is a crazy yet delightful idea for a dessert. With a little twist of mint, this dessert rocks at the table. Bon appétit!

Pineapple Coconut and Frangipane Tart

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Course Dessert

Ingredients

  

• 1 roll Paneton sweet pastry
• 125 g butter
• 1 cup sugar
• 1 cup almond meal
• 2 eggs
• 1/2 cup coconut desiccated
• 1 cup pineapple sliced
• 1 tbsp pineapple finely diced
• 1 tbsp fresh mint chopped

Instructions

 

• Preheat the oven to 180°C with an oven tray in the middle shelve
• Butter tin, and line with pastry
• Rest the tin in the fridge while preparing the frangipane
• Cream butter and sugar until they are light and fluffy
• Add almond meal and mix
• Add the eggs, one at a time, and mix well
• Combine with diced pineapple, mint and coconut mix
• Spoon the frangipane and fill until almost the top of the tin
• Place pineapple sliced pineapple on top of frangipane
• Bake for 30 to 40 minutes until golden brown

Keyword dessert, sweet pastry, tart