Yay, another mini-dessert!
This isn’t the first mini-dessert that I post, or the first mini-tart either. I am a little obsessed with bite-sized desserts, they look dainty, refined. But they are also a guilt-free way to have that little bit of sweet in our lives.
And I absolutely loved these. What’s not to love in these puffy mini-tarts filled with coconut and pineapples, and topped with a cute meringue rosette. It’s like a bit of all our favorite things in a bite.
This is the first time I have a recipe with puff pastry in our blog, don’t ask why. It just never occurred to me. Shame on me. Puff pastry is the proof that we are the most advanced civilization in the universe, nevermind cellphones, or traveling to the moon. Whoever invented this thing is pure genius, I am sure you agree with me.
It’s like each layer is but a few atoms thick, lightly floating above each other. And with each bite they dissolve into buttery goodness.
I must confess that my experiments in making my own homemade puff pastry have never really worked. I blame the heat. And the fact that I have the patience of a 3 year old. Making puff pastry seems like one of those pointless tasks, like making your own shoes.
And therein lie the beauty of these mini-tarts: they are very easy to make because I bought the puff pastry, which makes it so much easier. Let’s leave some things to the pros.
Pepperidge Farm® has puff pastry in sheets, cups and layers. I used sheets because I wanted my cups to be round. I am crazy like that, but if you aren’t you can save yourself the trouble and buy pre-made cups.
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
- 1 lb [0.4 kg] fresh pineapple , diced (aprox. 3 cups)
- 3 cups of freshly-grated coconut
- 1/3 cup of brown sugar
- 1 tablespoon of flour , plus extra for working the pastry
- ½ teaspoon of salt
- ½ teaspoon of cinnamon powder
- 1 box of Pepperidge Farm® pastry puff sheets
- 2 yolks , whisked
- 2 egg whites
- ½ cup of powdered sugar
- 1 tablespoon of cornstarch
Pulse pineapple in the food processor until it has nearly the same texture as the grated coconut.
Mix pineapple and coconut. Mix in sugar, 1 tablespoon of flour, salt and cinnamon powder.
Heat oven to 400 ºF [200 ºC].
Thaw the puff pastry sheet in the refrigerator until they are pliable.
Sprinkle flour on the clean counter and roll out using a rolling pin. Sheet should be about 1/8-inch [0.25 cm] thick.
Cut circles with a 3” [7.25 cm] cookie cutter.
Place the circles in mini-muffin molds and paint with the yolk.
Fill each with 1 tablespoon of the filling.
Bake for 20 minutes, or until cups are golden brown.
In the meantime, whisk the egg whites with the wire attachment over high speed. When it forms peaks sift in sugar and cornstarch and whisk until it forms stiff peaks (2-3 mins).
Pipe meringue on each mini-tart and return to the oven with overhead heat until the meringue is crisp and slightly browned.
Serve at room temperature.