Puff Pastry Mini Tarts Filled with Pineapple and Coconut Recipe

Puff Pastry Pineapple and Coconut Mini Tarts Recipe: What's not to love in these amazing coconutty bites topped with a cute meringue rosette.
Course Dessert
Cuisine American
Keyword tartas, tarticos
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 (aprox)
Calories 275kcal
Author Clara Gonzalez


  • 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


For the filling

  • 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.

For the cups

  • 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.


Calories: 275kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 164mg | Potassium: 144mg | Fiber: 3g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 18.7mg | Calcium: 19mg | Iron: 1.3mg