Description
Delightful Hawaiian Pineapple Tarts featuring buttery mini pie shells filled with a creamy mixture of condensed milk, sour cream, and pineapple, topped with toasted coconut and whipped cream. These tarts combine tropical flavors with a crunchy base, perfect for a refreshing dessert or party treat.
Ingredients
Shells
- 13-15 frozen mini pie shells
Filling
- 14 oz. condensed milk
- ½ cup sour cream
- 1 can pineapple (8-10 pieces diced, plus 7 tbsp juice reserved)
Toppings
- 1 can whipped cream
- 3 tbsp shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to get it ready for baking the tart shells and later the filled tarts.
- Bake Tart Shells: Arrange the frozen mini pie shells on a cookie sheet and bake them for 10 minutes until slightly golden and firm. This ensures the shells are crisp and ready to hold the filling.
- Cool Shells: Remove the tart shells from the oven and allow them to cool completely before adding the filling to prevent sogginess.
- Mix Filling: In a large bowl, combine the condensed milk and sour cream. Stir in 7 tablespoons of pineapple juice from the canned pineapple until the mixture is smooth and fully blended.
- Add Pineapple: Dice 8-10 pieces of pineapple and fold them gently into the condensed milk and sour cream mixture, distributing the fruit evenly.
- Fill Tart Shells: Spoon the pineapple filling into each cooled mini tart shell, filling them up generously but without overflow.
- Bake Filled Tarts: Place the filled tarts back onto the cookie sheet and bake them for an additional 7 minutes. This step helps to set the filling slightly.
- Chill Tarts: Allow the baked tarts to cool to room temperature, then refrigerate them for 1 hour to firm up completely for the best texture and flavor.
- Toast Coconut: Heat a small non-stick skillet over medium heat and toast the shredded coconut, stirring frequently, until most shreds turn golden brown, about 2-3 minutes. Remove from heat and cool.
- Garnish Tarts: Top each chilled tart with a dollop of whipped cream, sprinkle with toasted coconut, and garnish with one small piece of pineapple for a beautiful finishing touch.
Notes
- Make sure to cool the tart shells completely before adding filling to prevent sogginess.
- Use fresh pineapple if you prefer, but canned pineapple with juice works perfectly.
- Keep an eye on the shredded coconut as it toasts quickly and can burn easily.
- Chilling the tarts helps set the filling for cleaner slices and better texture.
- These tarts are best consumed within 1-2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
