The Modern’s Pineapple Coconut Tart

By Pastry Chef Marc Aumont

Ingredients for Vanilla Dough:

• 500 g. Unsalted Butter, softened (room temperature)
• 500 g. Confectioner’s Sugar
• 1 Vanilla Bean, scraped
• 6 large Eggs
• 500 g. All Purpose Flour

Preparation:
1. Cream together the butter, sugar, and scraped vanilla bean in a stand mixer with a paddle attachment.
2. Add eggs one at a time & mix on medium speed until combined.
3. Scrape down the bowl as often as needed to avoid lumps of butter.
4. Add the flour mixing gently until a dough forms.
5. Scrape the dough out onto a piece of plastic wrap, flatten slightly, & wrap.
6. Store in refrigerator until cold, at least 2 hours.
7. Once chilled, roll out dough to about 1/8” thickness and line a slightly buttered 10” tart mold with it.
8. Bake tart shell with weights in a 350 F oven for about 15-20 minutes, until golden brown.
9. Let cool completely. Unmold onto a cake board.

Coconut Cream
160 g. Unsalted butter, softened (room temperature)
160 g. Confectioner’s Sugar
85 g. Almond Flour
85 g.  Dried Coconut (unsweetened)
16 g. Light Rum
100 g.  Lightly Whipped Heavy Cream

Preparation:

1. Cream together the butter & sugar in a stand mixer with a paddle attachment until light and fluffy.
2. Add almond flour & dried coconut. Mix on low speed until incorporated.
3. Scrape down the bowl as often as needed to avoid lumps of butter.
4. Add the rum & mix until combined. Set aside.
5. Whip the heavy cream to soft peaks and fold it into the coconut mixture.
6. Fold until well combined.

Assembly
1 whole Fresh Pineapple

1.  Place coconut cream into tart shell & smooth an even layer into tart shell, filling it ¾ of the way up.
2.    Slice a fresh pineapple & cut the slices into julienne, long thin matchstick sized strips.
3.    Place in a strainer to drain any extra juice.
4.    Place julienned pineapple on top of the coconut cream, covering the whole surface.
5.    Garnish with lime zest.

Address: 9 West 53rd St., btwn. 5th & 6th Aves.
Phone: (212)333-1220