Delicious Pineapple-Coconut Miniature Pastries
Title: Mini Coconut-Ginger Pineapple Tarts
Catchy Intro:Treat your taste buds with these delightful, individually-sized mini tarts! Infused with the tangy taste of pineapple, the sweetness of coconut, and a hint of ginger zest, these tarts will leave you craving for more!
Yield: Makes 12 mini tartsPrep Time: 15 minutesCook Time: 30-35 minutesTotal Time: 45 minutesDifficulty: Medium
Ingredients
- 1 tablespoon unsalted butter, melted
- 1/4 cup unsweetened flaked coconut, toasted
- 1 (14- to 16-ounce package) frozen puff pastry, thawed according to the package directions
- Flour, for dusting the work surface
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fine salt
- 2 cups fresh, small-dice pineapple
Instructions
- Preheat your oven to 375°F (190°C). Butter a 12-well muffin pan with the melted butter. Sprinkle 1 teaspoon of toasted coconut into each well.
- Roll out the puff pastry on a lightly floured surface to 1/8-inch thickness. Prick it all over with a fork, then cut 12 circles using a round cookie cutter the width of the top of the muffin wells (about 2 3/4 inches). Refrigerate them on a baking sheet lined with parchment or waxed paper.
- Combine brown sugar, ground ginger, and salt in a small bowl. Add the pineapple and toss to coat.
- Divide the pineapple mixture among the muffin wells. Place a puff pastry circle on top of the pineapple. Tuck the sides into the well to seal the tartlets.
- Bake for approximately 30-35 minutes or until the pastry turns a deep golden brown.
- Remove from the oven and let cool for 5 minutes. Loosen the tartlets from the wells with a knife. Cover the muffin pan with a baking sheet and invert the tartlets onto the baking sheet. If any pineapple or coconut falls out, simply place it back onto the tartlets. Serve warm!
Tips & Variations
- To make your own toasted coconut, place the coconut on a baking sheet and bake at 350°F (180°C) for about 5 minutes, stirring occasionally, until golden brown.
- If you don't have a 12-well muffin pan, use two 6-well pans and bake them side by side in the oven.
- You can finalize these tarts 4 hours ahead by cooling, wrapping them tightly, and reheating in a 300°F (150°C) oven for 5-10 minutes before serving.
Enjoy the sweet and tangy combination of pineapple, coconut, and ginger in these mini tarts!
- The mini Coconut-Ginger Pineapple Tarts recipe, found under the 'uncategorized' section of our recipes, features a total time of 45 minutes and falls under the 'Medium' difficulty level.
- The recipe yields 12 mini tarts, each containing a layer of toasted coconut, a pineapple filling, and a flaky puff pastry crust, all baked at 375°F (190°C).
- In the instructions, the pineapple is tossed with a mixture of brown sugar, ground ginger, and salt, adding a hint of nutrition to each tart.
- To serve, the mini tarts are best enjoyed warm, with their sweet and tangy combination of pineapple, coconut, and ginger providing an exciting twist on traditional tarts.
