Piña colada tart
- 400ml tin coconut milk, chilled for 6 hrs
- 2tbsp desiccated coconut
- 1 sheet ready-rolled shortcrust pastry
- 15g unsalted butter
- ½ pineapple, peeled, cored and sliced
- 60g caster sugar
- 3tbsp rum (optional)
- 150ml fat-free Greek-style yogurt
Dry-fry the desiccated coconut for 1-2 mins, stirring, to toast.
Line a 20cm fluted, loose-based flan tin with the pastry. Trim, prick with a fork and chill for 30 mins.
Preheat the oven to 200C/180C Fan/Gas 6. Cover the base with baking paper and baking beans. Bake for 20 mins. Remove the beans and paper; cook for 5 mins. Allow to cool.
Meanwhile, melt the butter in a nonstick frying pan. Add the pineapple. Sprinkle over the caster sugar and cook for 7-9 mins each side. Add the rum if using, simmer for 1 min, then allow to cool.
Whisk the solid coconut milk from the top of the can into soft peaks. Fold in the yogurt and half the toasted coconut. Spoon into the tart case, top with the pineapple, drizzle with the pan juices and sprinkle with the remaining coconut.