Ingredients
- Prep 20 mins
- Cook 20 mins
- Serves 8
- Easy
- 2 sheets frozen butter puff pastry, partially thawed
- 1 egg white
- 2/3 cup caster sugar
- 1/2 cup desiccated coconut
- 1/2 pineapple, peeled, quartered lengthways, cored, thinly sliced
- 1/4 cup lime juice
- Roasted coconut chips, to serve
- Lime zest, to serve
- Vanilla ice-cream, to serve
Directions
- Step 1: Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- Step 2: Cut 1 pastry sheet into an 18cm x 24cm rectangle and remaining sheet into a 14cm x 18cm rectangle. Reserve excess pastry. Place rectangles, slightly overlapping, on prepared tray to form a long rectangle. Cut excess pastry into 3cm-wide strips. Using the picture as a guide, arrange strips around edge of rectangle to form a border, lightly pressing to secure. Using a small sharp knife, score border to decorate.
- Step 3: Whisk egg white and 2 tablespoons sugar in a bowl until frothy. Stir in desiccated coconut. Sprinkle centre of tart with coconut mixture. Top with pineapple slices, slightly overlapping.
- Step 4: Bake for 20 minutes or until pastry is golden and puffed.
- Step 5: Meanwhile, place remaining sugar, lime juice and 1/3 cup water in a medium saucepan over medium-low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes or until syrupy.
- Step 6: Remove tart from oven. Immediately brush with a little syrup. Sprinkle with roasted coconut chips and lime zest. Serve with ice-cream and remaining syrup.
