Indulge in the tropical flavors of this exquisite tart featuring sweet and tangy pineapple, luscious coconut, and rich caramel, all nestled in a buttery crust.
Ingredients: 1 ready-made tart crust. 1 ripe pineapple, peeled, cored, and thinly sliced. 1 cup shredded coconut. 1 cup caramel sauce. 1/4 cup granulated sugar. 3 tablespoons unsalted butter. 1/4 teaspoon salt.
Instructions: Preheat the oven to 350F 175C. Spread shredded coconut evenly on a baking sheet and toast in the preheated oven for 5-7 minutes or until lightly golden. Remove and set aside. In a skillet, melt butter over medium heat. Add pineapple slices and sprinkle with granulated sugar. Cook for 5-7 minutes, turning once, until pineapple is caramelized. Remove from heat and set aside. Bake the tart crust according to package instructions, then let it cool completely. Spread a layer of caramel sauce over the cooled tart crust. Arrange the caramelized pineapple slices on top of the caramel layer. Sprinkle toasted coconut over the pineapple layer. Drizzle additional caramel sauce over the top, if desired. Chill the tart in the refrigerator for at least 30 minutes before serving. Slice and serve the tart chilled. Enjoy!
Prep Time: 20 minutes
Cook Time: 15 minutes
Cagriaksoy
