how to make award winning Pina colada meringue tart

Hi Everyone, I hope you’re in excellent health and happiness today. One issue that is inseparable in human lifetime is eating. Of course, in improvement to regarding the taste, we must furthermore attach importance to health. Eating very good and healthy foods which can be beneficial for the body so that the body is always in a fit state. To get those of you who still want to consume fast food, I advise to stop and start cooking on your own.

Pina colada meringue tart

You certainly know that the food you consume daily has an excellent effect on your body health and quality lifestyle. In fact, healthy food may come in a simple version and even form, at a low price plus easy to reach. Healthy food is not just focused on expensive organic ingredients that are common in big supermarkets.

The particular rise of popular diet styles plus trends has caused a bit regarding confusion on so-called healthy foods. Actually this trend often distracts from the particular most crucial basic nutritional principles. In simple fact, all you need to know is definitely the basic principles and content associated with different sorts of foodstuffs and adjust all of them to the needs from the body.

Therefore healthy food is a food you cook yourself, you can choose the ingredients that are suitable for the sake of your body. Cooking is an easy activity, everyone is able to cook, no need to take cooking courses to be an expert throughout cooking, just know the recipe and even try to practice it. Today jooxie is going to make something special, Pina colada meringue tart. This is one of my favorite tested recipes, This time I will make that a little more unique than normal.

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Attention! ALLERGENS

Ingredients of Pina colada meringue tart

  • 1 2/3 cups (250g) plain flour
  • 50g dessicated coconut
  • 1/2 cup (60g) pure icing sugar, sifted
  • 125g cold unsalted butter, chopped
  • 1 egg yolk
  • 1 cup (250ml) coconut cream
  • 150g caster sugar
  • 1 1/2 titanium-strength gelatine leaves
  • 150ml pure (thin) cream
  • 1 teaspoon vanilla bean paste

Steps To Make Pina colada meringue tart


  • Step 1
    To make pastry, place flour, coconut and icing sugar in a bowl and whisk to combine. Add butter and rub in until fine crumbs. Add egg yolk and 2 tbs iced water, and mix to combine. Knead lightly to combine, then bring together in a ball. Enclose in plastic wrap and chill for 2 hours.
  • Step 2
    Preheat oven to 200C.
  • Step 3
    Roll out pastry on a lightly floured work surface and use to line base and side of a 24cm loosebased fluted tart pan, trimming excess. Line with baking paper and pastry weights, then place on a baking tray and bake for 20 minutes or until golden. Remove weights and paper, and bake for 20 minutes or until golden and dry. Set aside to cool.
  • Step 4
    For the jam, place pineapple, sugar, rum and lime juice and zest in a food processor and pulse until finely chopped. Transfer to a saucepan over medium heat and cook, stirring occasionally, for 30 minutes or until golden and reduced. Remove from heat. Set aside to cool, then spread over cooled tart base.
  • Step 5
    To make coconut layer, place coconut cream and caster sugar in a saucepan over medium heat, stirring to dissolve sugar. Soak gelatine in cold water for 5 minutes to soften, then squeeze out excess water. Bring coconut cream to just below boiling and add gelatine, stirring until dissolved. Stir through cream and vanilla. Pour over pineapple jam and chill for 3 hours or until set.
  • Step 6
    When ready to serve, make the Italian meringue. Place sugar and 150ml water in a saucepan over medium heat, stirring to dissolve sugar. Place eggwhites and cream of tartar in a stand mixer fitted with the whisk attachment. Heat sugar mixture until it reaches 90°C on a sugar thermometer, then start whisking eggwhites on medium speed. Continue heating sugar mixture to 121°C. Whisk eggwhites to just before stiff peaks, then, with the motor running, add sugar syrup in a thin, steady stream. Whisk for 10 minutes or until mixture is stiff, glossy and cool.
  • Step 7
    Spread over tart with a palette knife. Caramelise top of tart with a kitchen blowtorch and serve immediately.

What do you think ? It’s quick, isn’t it ? I’m sure everyone can make it home including you. Absolutely nothing is impossible if you want in order to try. Thanks to your time. Also, check out out other interesting recipes on this particular website, Don’t forget to bookmark this page inside your browser so you can certainly access it faster later, don’t forget to discuss it with your loved ones, buddies, and colleagues. Thanks for listening, Content Cooking!

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