Pineapple Tarts
A delicious way to enjoy pineapples--make them into cute little tarts! Perfect as summer snacks, these simple tarts have a sweet pineapple filling inside and a buttery coconut covering on top.
Ingredients
- 1 14 oz can crushed pineapple
- 2 tsp cornstarch
- 3/4 cup sugar
- 1 egg
- 1 tsp butter
- 1 cup shredded sweetened coconut
- 24 frozen tart shells
Instructions
- Preheat oven to 325F.
- After draining the pineapple, save the juice.
- Add the cornstarch and pineapple juice to a small pot on medium-high heat. About 10 minutes after the liquid thickens, whisk occasionally and let it cool. Stir in the crushed pineapple to the mixture.
- Scoop the pineapple mixture and fill the frozen tart shells until half full.
- Meanwhile, mix sugar, butter, egg, and coconut in a separate bowl.
- Top each tart with a tablespoon of the coconut mixture.
- Bake the pineapple tarts for 25 minutes or until light brown in the preheated oven. Let them cool before serving.
Notes
Instead of adding coconut mixture on top, you can add chopped nuts like walnuts, cashews, or pecans for added texture and crunch. Also, if sweetened pineapple is unavailable, you can use desiccated coconut instead.