Pineapple Tarts are melt in your mouth delicious! These easy tarts are filled with sweet pineapple filling topped with a buttery coconut topping. Bring the taste of the tropics to your kitchen.
In the dead of winter, I’m craving something a little tropical. We are in the middle of what could be the biggest snow storm of the year and I need something to cheer everyone up! These Pineapple Tarts are the perfect dessert to whip up for the occasion. Or just because. Do you really need a reason to eat a dessert?
I used frozen tart shells to save on time. If you have a great recipe for your own homemade tarts, feel free to use that instead. I was feeling lazy and wanted something fast to put together for my family to enjoy.
Matty, my fiance, isn’t the biggest fan of pineapple, but surprisingly he enjoyed this recipe. He ate quite a few of the batch I made which is a good sign that the recipe is a keeper.
Me, on the other hand, adore pineapples and coconut. If my waistline would let me, I’d eat them all.
Sweet and fruity. There’s so much to love about this recipe.
Pineapple Tarts Ingredients
I had most of the ingredients already for these Pineapple Tarts. The thing I had to buy at the grocery store was the frozen tart shells. I buy the regular sized and not the mini’s.
To make this recipe, you’ll need
- Can of crushed pineapple
- Shredded sweetened coconut
- Frozen tart shells
You don’t need to thaw or pre-bake the tart shells beforehand.
How to Make Pineapple Tarts
Begin by preheating the oven to 325F.
Drain the can of crushed pineapple and reserve the juice.
Add the pineapple juice and cornstarch to a small pot on medium high heat. Whisk occasionally until the juice thickens, about 10 minutes. Cool the mixture. Then, stir in the crushed pineapple.
Place the frozen tart shells on a baking sheet and fill half full with the pineapple mixture.
In a bowl, mix together sugar, butter and coconut. Place a tablespoonful of the coconut mixture on top of the tarts. Don’t worry about spreading it perfectly to cover.
Bake for 25 minutes or until the light brown. Let cool before serving.
Helpful Kitchen Tools
These kitchen tools will help you make this recipe.
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Can You Freeze Pineapple Tarts
Yes, you can freeze Pineapple Tarts. Wrap them in freezer paper and put in the freezer for up to 3 months.
How to Store Pineapple Tarts
I recommend storing them in a covered container at room temperature for up to 3 days.
- Pineapple Delight
- Pineapple Rice Pudding
- Pineapple Cheese Bread
- Pineapple Pretzel Fluff
- Pineapple Pie
- Pineapple Upside Down Cupcakes
I also have many tart recipes for you to try.
- Keto Pecan Butter Tarts
- Strawberry Coconut Tarts
- Cream Cheese Fruit Tarts
- Caramel Apple Tarts
- Chocolate Cream Tarts
- Blueberry Cheese Tarts
You’ll also like this Pineapple Upside Down Cake.
What is your favourite kind of tart?
- 1 14oz can crushed pineapple
- 2 tsp cornstarch
- 3/4 cup sugar
- 1 egg
- 1 tsp butter
- 1 cup shredded sweetened coconut
- 24 frozen tart shells
- Preheat oven to 325F.
- Drain pineapple and reserve the juice.
- Add the pineapple juice and cornstarch to a small pot on medium high heat. Whisk occasionally until the juice thickens, about 10 minutes. Cool. Add the pineapple to the mixture and stir.
- Fill frozen tart shells half full with pineapple mixture.
- In a bowl, mix together sugar, egg, butter and coconut.
- Place a tablespoonful of the mixture on top of the tarts.
- Bake for 25 minutes or until light brown. Let cool before serving.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 474Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 54mgSodium: 153mgCarbohydrates: 74gFiber: 3gSugar: 47gProtein: 4g