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Pineapple and coconut tart with lime syrup


  • 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


  • 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.

Recipe Ingredient

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