Pina Colada Tarts (Eggless)

I have always been fascinated by beautiful colours and tropical flavours. Living in a tropical country India, I like most others here have an affinity towards using a lot of colours in our lives. And that reflects in my food and photography as well. Colours and flavours have become an essential part of my food journey. Being able to reflect them in my recipes is something I have been putting a lot of effort on. And I really enjoy building a combination of taste, health and colours.

With that in mind, I have been experimenting a lot these days with fruits (click on home and you will see all my fruity recipes) I wanted to try out the world famous combinations out there and make desserts that all of us can make at home easily. And so I made these super amazing and very easy Pina Colada Tarts with ofcourse you know the fruits, Pineapples and Coconut.

There are different layers in the Tart, each adding to the flavour and texture. Its not too sweet and not too tangy. The right mix of both brings out the real tropical flavours. Its an amazing dessert for your summer brunches or evening parties. Mini tarts are loved by all guests equally and you don't even have to share your piece, haha!

The recipe for the tarts is right below the pictures. If you love all these yummy easy desserts then follow The Warm Toast on Instagram, Facebook and Pinterest for updates on my latest posts. Try this these Tarts out and let me know in the comments how they turned out for you.

PINA COLADA TARTS EGGLESS

INGREDIENTS

For Eggless Tart Crust

Whole Wheat Flour	1 cup
White Butter	5 tbsp
Sugar Free	1 tsp
Salt	½ tsp

For Pineapple Sauce

Pineapple (finely chopped)	1 cup
Cornflour	1 tsp
Water	½ cup

For Cake Filling

Whole Wheat Flour	½ cup
Sugar Free	1 tbsp
Coconut Shreds + Pineapple chopped	¼ cup + ¼  cup
Yogurt	½ cup
Baking Powder	½ tsp
Baking Soda	1/3 tsp
Cooking Oil	¼ cup

METHOD

For the Tart Crust

1. Mix together the flour, sugar, butter and salt.
2. Knead well to make a soft dough.
3. Chill in the fridge for 1/2 hour and knead again.
4. Make small balls out of this, and roll them flat into the size of the tart pan.
5. Pre heat the oven at 180 C and bake the tart crusts for 10-12 min.

For the Filling

1. Mix together all the dry ingredients- flour, sugar free, coconut shreds and pineapple.
2. Take the yogurt and add baking powder and baking soda. Wait to let it rise for 1 min.
3. Add the wet ingredients to the dry and fold.
4. Preheat the oven at 180C.
5. Transfer the batter to a cake tin. Bake the cake for 10-12 min or till its cooked.

For Pineapple Sauce

1. In a saucepan take the chopped pineapples, water and cornflour.
2. Cook on medium heat for 5-8 min.
3. Now remove from heat and put it in a mixer to make a paste out of it.
4. The sauce is ready.

Layer the tart with the pineapple cake, then whipped cream, pineapple sauce and top it off with pineapple flowers and shredded coconut. Chill for an hour and Pina Colada tarts are ready to be served.

Happy Eating!