I hope you have had a wonderful 2017 so far! I’m still working at developing The Giving Pies Project. Right now, I’m on making the labels to be approved and I have to make one for each flavor and each size. These Pineapple Coconut Mini Tarts are the latest flavor that I’m planning on selling soon, once I’m done with the paperwork. Because, yes, there’s a lot of paperwork involved in order to become legit and being able to sell!
I want to offer 6 different flavors. Right now I have blueberry, peach, pineapple/coconut, pear/almond and I still need to find 2 more flavors. I’m thinking of chocolate coconut, if I can make it without heavy whipping cream or chocolate orange or possibly a raspberry flavor and/or banana. A lot of ingredients like the heavy cream are not permitted, but hopefully, I can figure out what to do soon.
I have great hopes that the project will succeed and that by the end of 2017, I would have raised $10,000 to give to the community. don’t hesitate to make these delicious mini tarts, you will love them! The measurements are also perfect for a 9 inch tart. Enjoy!
Preheat the oven to 400 °F/200 °C. Roll out the crust onto greased mini tart pans and set aside.
Prepare the filling: mix the pineapple chunks and the sugar in a medium size pot and bring to a boil at medium high heat. It should take about 10 to 15 minutes. Add the rum and let boil for another minute to burn off the alcohol. Mix the cornstarch to the water in a small bowl and add to the pineapple. Mix well and remove from heat after it has thicken up. Let cool.
Prepare the crumble top: in a bowl, add the flour, almond meal, shredded coconut, sugar and butter. Mix until the mix feels like wet sand and set aside.
Pour the pineapple filling onto each crust. Add the crumble topping and bake for about 30 minutes until the topping is golden brown. Dust with powdered sugar before serving.