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Close-up of three Piña Colada mini tarts on a white plate, filled with creamy coconut pineapple filling, topped with caramelized pineapple slices and shredded coconut, with a bowl of toasted coconut in the background.

Pina Colada Mini Tarts

Lisa
Featuring a buttery homemade tart shell, silky coconut custard, and caramelized pineapple rings, Piña Colada Mini Tarts are a creamy, sweet treat perfect for summer parties or weekend baking.
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Course Dessert
Servings 12
Calories

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.
Keyword Pina Colada Mini Tarts
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