Slimming recipes: Pineapple and coconut tart
Ingredients
1 roll of puff pastry
340g of pineapple (fresh or canned)
100g of grated coconut
2 eggs
15 cl of light liquid cream (or coconut cream for the pareve recipe)
25g of brown sugar (or 20g of Stevia powder for baking)
Preparation
Preheat the oven to 180°C (Gas Mark 6).
Spread the dough in a tart tin. Bake the pastry with baking beans separated by parchment paper.
In a bowl, beat the eggs then add the cream, brown sugar and grated coconut. Mix.
Pour the mixture into the partially baked pie crust.
If the pineapple is fresh, cut off the top and bottom. Then, peel it. Finally, slice it, taking care to remove the core from each slice.
Place the pineapple slices or pieces on the dough.
Bake for 25 minutes at 180°C (Gas Mark 6).
Cold or lukewarm, it's up to you how you enjoy it!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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