Piña Colada cocktails typically include rum; we’ve incorporated this element in a spiced syrup. Omit the rum in the syrup to make this Piña Colanda tart halal-friendly.
Piña Colada tart
Serves 6-8
Ingredients
For the coconut biscuit base:
200g Tennis biscuits, finely crushed
½ cup desiccated coconut, toasted
½ cup (125g) butter, melted
For the pineapple custard filling:
⅓ cup lemon juice
6 extra-large eggs
¼ cup (60ml) sugar
1 small can (165ml) coconut cream
1 can (375g) condensed milk
2 tsp pineapple essence
1 can (380g) ideal milk
For the rum spiced syrup:
¼ cup packed treacle sugar
½ cup hot water
1 clove
1 whole star anise
½ cinnamon stick
Pinch of ground nutmeg
¼ tsp allspice
½ tsp vanilla extract
2 Tbsp gold rum (optional)
For the coconut cream topping:
2 small cans (165ml each) coconut cream, refrigerated overnight
20g edible flowers
Method
- Combine biscuits, coconut and butter to create a soft crumb.
- Grease and line the base of a 25cm loose-bottom cake tin.
- Evenly press crumb into the base and about 4-5cm up the sides. Chill until needed.
- Preheat oven to 160°C.
- Add lemon juice, eggs, sugar, coconut cream, condensed milk ideal milk and pineapple essence, blend until smooth.
- Pour filling into a tart tin. Bake for 30-45 minutes, until the middle has a slight wobble and the sides are set.
- Remove and cool completely. Refrigerate overnight, or for at least 6 hours.
- Place the syrup ingredients in a pot over high heat. Stir to dissolve the sugar.
- Lower heat and simmer until reduced by half, about 5 minutes. Strain and cool.
- Scoop the solid coconut cream out of the can. (You can save the leftover liquid for cooking or drinks.) Whisk the cream to stiff peaks.
- To serve, dollop cream onto the tart, drizzle with spiced syrup and decorate with edible flowers.
Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons
