Shell’s Kitchen with Chef Garden Clam’Sea: Pineapple and Coconut Tart – A Tropical Slice of Heaven

Welcome to Shell’s Kitchen with Chef Garden Clam’Sea! In our kitchen, we mix advanced technology with cooking creativity. Our Chef Garden Clam’Sea takes healthy recipes and makes tasty dishes by adding new flavours and modern twists. Join us on a delicious adventure that combines the best of traditional cooking, up-to-date methods, and a touch of innovation. Explore a menu that brings together different tastes and ideas, creating dishes that are both yummy and imaginative.

This Pineapple and Coconut Tart is a buttery, flaky treat filled with a creamy coconut custard and topped with sweet pineapple slices for a tropical twist.

Health Benefit Highlight: Pineapple is rich in antioxidants and promotes digestion with its natural enzymes.

Ingredients:

• Shortcrust Pastry: 1 sheet
• Coconut Milk: 1 cup
• Sugar: ½ cup
• Cornstarch: 2 tablespoons
• Pineapple: 1 cup (thinly sliced)
• Vanilla Extract: 1 teaspoon
• Shredded Coconut: For garnish

Method:

Prepare the Base:
Line a tart tin with shortcrust pastry, prick with a fork, and bake at 180°C (350°F) for 10 minutes.

Make the Custard:
In a saucepan, mix coconut milk, sugar, cornstarch, and vanilla. Cook until thickened.

Assemble and Bake:
Pour the custard into the tart base, top with pineapple slices, and bake for 15 minutes.

Serve:
Cool, garnish with shredded coconut, and serve.

Chef’s Tip: Add a drizzle of honey over the tart before serving for extra sweetness.

This Pineapple and Coconut Tart is the perfect dessert for a tropical-themed dinner.

*An AI tool was used to add an extra layer to the editing process for this story.