These Piña Colada Mini Tarts bring tropical vibes with every bite. Creamy coconut, juicy pineapple, a buttery crust, and a splash of rum make them totally irresistible. I made them once for a summer hangout, and now they’re a regular favorite.
Ingredients You’ll Need
- Tart Shell: Flour, cold butter, sugar, salt, egg yolks, and water make a simple buttery crust that holds everything together.
- Coconut Filling: Coconut milk, heavy cream, egg yolks, one whole egg, sugar, cornstarch, vanilla, salt, and coconut oil mix into a smooth, creamy custard.
- Toppings: Pineapple rings, brown sugar, dark rum, and flaked coconut bring that classic piña colada flavor and a little tropical flair.
Tips & Tricks
- Chill the Dough: Cold dough is easier to roll and holds its shape when baked.
- Strain the Custard: Strain it after cooking for a smooth, creamy texture.
- Broil Pineapple Carefully: Broil just until golden and caramelized.
- Toast Coconut Last: Keeps it crispy and fresh.
- Rum: Dark or spiced rum adds the best flavor, but you can skip it or substitute vanilla if needed.
Variations to Try
- Tart Bars: Press the dough into a rectangular pan and slice into bars.
- Mango Twist: Swap pineapple for broiled mango slices for a tropical change.
- Mini Tartlets: Use a mini muffin tin for bite-sized party treats.
- Chocolate Drizzle: Add melted dark chocolate on top for a rich finish.
Storage & Make-Ahead Tips
Prep the shells and filling 1–2 days ahead. Store shells airtight at room temp and filling in the fridge. Leftovers keep for up to 3 days but may lose some crispness.
Frequently Asked Questions
Can I make these in advance?
Yes, all components can be prepared 1–2 days ahead. For the freshest texture, assemble just before serving.
Can I make one big tart instead?
Absolutely. Use a 9-inch tart pan and bake the crust for 30–35 minutes.
Can I freeze them?
It’s best not to. The custard texture can change once frozen and thawed. They’re best enjoyed fresh or after chilling in the fridge.
Craving more sweet treats? Try my Meringue Tart, Sweet Potato Cake, Snickers Cheesecake, or keep it cool with a creamy No-Bake Oreo Cheesecake.
Pina Colada Mini Tarts
Equipment
- Food processor
- Fine mesh strainer
- Saucepan
- Mixing bowls
- Whisk
- Rolling pin and cookie cutter (4-inch)
- Mini tart pans (3-inch size)
- Baking sheets and parchment paper
Ingredients
For Tart Shells
- 1 cup unsalted butter (cold and cubed)
- 3 cups all-purpose flour
- ½ cup sugar
- ½ tsp salt
- 2 egg yolks
- ¼ cup cold water
For Coconut Filling
- ¼ cup coconut oil
- 1 13.5 oz coconut milk can (well shaken)
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 whole egg
- 4 egg yolks
- 3 tbsp cornstarch
- ¼ tsp salt
- ½ cup sugar
For Toppings
- 2 cans pineapple rings (sliced)
- ¼ cup brown sugar
- 2 tbsp dark rum
- ½ cup flaked coconut
Instructions
Make the Tart Dough
- Pulse butter, flour, sugar, and salt in a food processor until crumbly.
- Add egg yolks and cold water; pulse until the dough comes together. Then, shape into a disk, wrap in plastic, and chill for 1 hour.
Make the Coconut Filling
- Set a bowl with coconut oil and a mesh strainer on top.
- In a saucepan, simmer coconut milk and vanilla until reduced to 1 cup. Add cream and bring to a simmer.
- In another bowl, whisk egg, yolks, cornstarch, salt, and sugar until pale. Slowly whisk in the hot cream.
- Return to the pan and cook until thickened.
- Strain into the coconut oil and stir. Cover and chill.
Bake the Tart Shells
- Preheat oven to 325°F (163°C). Roll out dough to ¼ inch thick.
- Cut rounds and press into 3-inch tart pans. Prick with a fork.
- Bake 20–25 minutes or until golden. Cool completely.
Prepare the Toppings
- Brush pineapple slices with a mix of brown sugar and rum. Broil 5–7 minutes until caramelized.
- Toast flaked coconut under the broiler for 2–3 minutes until golden.
Assemble the Tarts
- Fill cooled tart shells with coconut custard. Top each with a pineapple ring and a sprinkle of toasted coconut.
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