Bradley ChenComment

Pineapple Coconut Tarts

Bradley ChenComment
Pineapple Coconut Tarts

Pineapple Coconut Tarts

January 25, 2018

Brad & Butter has officially relocated back to Ithaca! Spring semester is just starting and I can't begin to tell you how much I'm looking forward to going home for the summer! 

I cannot begin to tell you how much I miss being in the city. The bright lights, busy streets, and PUBLIC TRANSPORTATION really spoiled me over the past month. Everything about Shanghai seemed to resonate with me, and now that I'm away from my hometown, I miss it more than ever. Fortunately, I have my friends here to distract me from missing home too much. 


Honestly, I didn't realize how much I missed Shanghai until I got there. Every nook and cranny holds a small memory of my time there, and revisiting those places evoked emotions of many sorts. Back in Ithaca however, I'm faced with the cold reality of dandruff-like material flying into my face. And if that's not bad enough, my face constantly feels like its about to fall off. Always. The break has reminded me to really appreciate what you currently have and to never take those things for granted. Whether it be a person, an object, or even an idea, make sure to express gratitude as much as you can. Not only will others appreciate your gestures, but you will also begin to value such behavior. 

Speaking of things to appreciate, these pineapple coconut tarts really are a treat. A few years back, a friend of mine introduced me to the pineapple and cinnamon combination, and I never went back after that. The flavors in this tart remind me of summer, beaches, and days of bountiful sun. All things I wish I currently had, along with a large pitcher of Malibu coconut rum. Yet, this pineapple tart has me completely satisfied. Have a fantastic weekend and see you next week!






For the Crust

  • 1 stick of butter
  • 50g of sugar
  • 1 cup of all-purpose flour
  • 1 egg yolk
  • 5 tbsp. of finely shredded unsweetened coconut

For the Pineapple Cinnamon Filling

  • 5 pineapple rings
  • 2 tbsp. of butter
  • 4 tbsp. of brown sugar
  • 1 tsp. of cinnamon

For Garnish

  • Toasted Coconut Flakes

For the Crust

  1. Cream the butter and sugar until light and fluffy
  2. Mix in the sifted flour until there are small pea-sized chunks of butter incorporated into the flour.
  3. Mix in the egg yolk until combined. If the mixture is a little dry, add in a small amount of egg white as well.
  4. Press the dough into a circle and chill in the fridge for approximately 30 minutes.
  5. Roll out the dough to about 5mm thick and transfer the dough into tart tins. This recipe makes about 5 tarts.
  6. Prick holes in the tart bases using a fork. 
  7. Cover the empty tart shells with parchment paper and fill the tart shells with baking beans, dried rice=, or dried beans. *
  8. Bake in a 175C/345F preheated oven for 15 minutes. Transfer the filling into the tart shells and return to the oven for 10 more minutes. 

For the Pineapple Cinnamon Filling

  1. Melt the butter in a saucepan over medium high heat. 
  2. Add the pineapple rings and cook until caramelized, flip and repeat.
  3. Reduce the heat to low and add in the brown sugar, allowing the sugar to melt slowly into the butter.
  4. Transfer to tart shells once ready

*The weight helps the tart cook evenly, while also preventing the tart from rising too much.