Pineapple and Coconut Tart

Pineapple and coconut: popular exotic flavours

Our pineapple and coconut tart is made with crisp shortcrust pastry, a delicious coconut filling and is covered with mouth-watering slices of pineapple, all beautifully arranged by hand. This exotic tart brings combines the fruity flavour of pineapple with the rich, sweet flavour of coconut. Your customers will find its sweetness, fruity look, creaminess and the exotic, fresh flavours of the pineapple and coconut very tempting. Pineapples have numerous health benefits and are also very rich in vitamin C.

Our pineapple and coconut tart is ideal for serving in the summer. This dessert is perfect for table service restaurants. It is sold whole for you to slice as you like.

This recipe contains no colourings, artificial flavourings or preservatives. Our pineapple and coconut tart is also made with free-range eggs.

How to prepare

IN THE OVEN

Preheat your oven to 180°C.
Take the tart out of the freezer and remove the clear plastic wrapper.
Then, unmould the tart and place it on a baking tray.
Reheat for 15 minutes, then leave to cool for 25 minutes before serving.

IN THE REFRIGERATOR (4 °C):

Take the tart out of the freezer and remove its packaging.
Take it out of the mould and place it on a serving plate.
Leave it to defrost for 9 hours 30 minutes at 4 °C.
Leave the tart out at room temperature for 15 minutes before serving.

At ROOM TEMPERATURE (recommended temperature of 20 °C-25 °C):

Take the tart out of the freezer and remove its packaging.
Take it out of the mould and place it on a serving plate.
Leave it to defrost for 3 hours 30 minutes at 20 °C-25 °C.

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