Ingredients:
For the crust:
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup powdered sugar
1 egg yolk
2-3 tbsp cold water (as needed)
For the filling:
1 cup pineapple jam (or canned crushed pineapple, drained)
1/2 cup mini marshmallows
1/4 cup coconut flakes (optional)
1 tbsp lemon juice (optional, for extra tang)
Preparation:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a food processor, combine flour, cold butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse again. Gradually add cold water, 1 tablespoon at a time, until the dough comes together.
Press the dough into a tart pan, ensuring it covers the bottom and sides evenly. Use a fork to prick the base a few times.
Bake for 10-12 minutes, or until golden. Remove from the oven and let it cool completely.
Prepare the Filling:
In a small saucepan, gently heat the pineapple jam (or crushed pineapple) and lemon juice (if using) over low heat until it thickens slightly.
Once thickened, remove from heat and let it cool to room temperature.
Once cooled, fold in the mini marshmallows and coconut flakes (if using).
Assemble the Tart:
Spread the pineapple filling evenly into the cooled tart crust.
Allow the marshmallows to soften slightly in the filling.
Chill & Serve:
Chill the tart in the refrigerator for at least 2 hours to set the filling.
Slice and serve chilled.
Enjoy this sweet and tropical treat with a delightful marshmallow twist!