This Pina Colada tart is one of the perfect summer desserts. It combines a coconut and rum crust, topped with coconut white chocolate mousse, mango cream and lime meringue. For decoration I used pineapple and tiny mint leaves, and the result is simply colorful and will make everyone say WOW!

Photo: Natalie Levin
Pina Colada Tart
Servings 24 cm round tart pan
Ingredients
For coconut and rum Sablé Breton:
- 75 grams soft butter
- 75 grams dark brown sugar
- 1/2 tsp. fine salt
- 1 tbsp. rum
- 2 large egg yolks
- 100 grams all-purpose flour
- 50 grams ground coconut
- 8 grams baking powder
For coconut and white chocolate mousse:
- 3 gelatin powder
- 5 ml. water
- 100 ml. coconut milk
- 1/2 tsp. vanilla extract
- Pinch of salt
- 1 egg yolk
- 100 grams white chocolate
- 200 ml. heavy cream
For mango cream:
- 1 gram gelatin powder
- 5 ml. water
- 60 grams mango puree
- 10 ml. lemon juice
- 1 egg
- 10 grams sugar
- 50 grams white chocolate
For lime meringue:
- 2 large egg whites
- Pinch of salt
- 120 grams sugar
- 40 ml. water
- Zest of 2 limes
Decoration:
- Pineapple diced
- Shredded coconut
- Small mint leaves
- Lime zest
You will need:
- 24 cm round cake pan
- Mini savarin shape silicon mold
- Small domes shape silicon mold
Instructions
Coconut and rum Sablé Breton:
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Preheat oven to 170c degrees and lightly butter your cake pan.
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In a bowl of an electric mixer with a paddle attachment put butter, brown sugar, salt, vanilla and rum and whip at high speed until the mixture is smooth and creamy.
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Scrape the sides of the bowl with a spatula and add egg yolks. Continue to blend until they are assimilated into the mixture.
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Add flour, coconut and baking powder and mix until you get smooth, slightly sticky dough.
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Transfer the dough into the pan and flatten it to a thin layer with your hands.
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Bake the base for about 12-17 minutes or until it is completely golden brown.
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Cool at room temperature.
Coconut and white chocolate mousse:
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In a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.
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In a small pan cook coconut milk, vanilla and salt to a simmer.
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In a small bowl, whisk the egg yolk.
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Pour about 1/3 of hot milk mixture onto the yolk while whisking.
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Add in the remaining milk and whisk until blended.
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Return the mixture back into the pot and cook over medium-low heat, stirring constantly, until mixture thickens and reaches a temperature of 82-84c degrees.
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Dissolve the gelatin in the microwave and add into the mixture while stirring. Strain.
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Melt the chocolate in the microwave or over double-boiler. Add in the milk mixture and whisk until blended.
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Cool the mixture at room temperature for about 30 minutes.
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Whip cream to soft peaks and gently fold into the white chocolate and coconut mixture until smooth mousse forms.
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Pour the mousse into a mini savarin mold shaped silicon pan and level the top with a palate knife.
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Freeze for 2-3 hours, until completely frozen.
Mango cream:
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In a small bowl mix gelatin and water and set aside about 10 minutes, until the gelatin absorbs the liquid.
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In a medium saucepan whisk mango puree, lemon juice, egg and sugar.
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Cook the mixture over medium-low heat, while constantly whisking, until the mixture thickens (similar to lemon curd). Remove from heat.
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Melt the white chocolate and add in while stirring.
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Dissolve the gelatin in the microwave, add into the cream and mix until blended.
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Strain the mixture and refrigerate until completely cold.
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Transfer the cream into a pastry bag with a 1 cm round piping tip.
Lime meringue:
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In a mixer bowl put egg whites and salt.
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In a small saucepan put sugar, lime zest and water and bring to a boil.
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When the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed.
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When the syrup reaches 117c degrees remove from heat, increase the mixer speed and add it in a thin stream into the egg whites while whipping on very high speed.
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Continue beating for 5-10 minutes, until it cools slightly and firm.
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Transfer the meringue into a pastry bag with serrated piping tip.
Assemble the tart:
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Extract the mousse from the silicon pan and arrange on top of the baked crust. You can cover some of the domes with shredded coconut.
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Pipe mango cream between the mousse domes.
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Pipe mounds of lime meringue in between.
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Using a blowtorch (on the lowest heat possible), gently burn the meringue.
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Decorate with sliced pineapple, tiny mint leaves and lime zest.
Recipe Notes
- Tart is at its best on the day or two after preparation. The decorations should be added before serving.
- Keep the tart in a closed container in the refrigerator up to 3-4 days.

Photo: Natalie Levin