This is such a fun way to enjoy your pina colada mix! This sticky, sweet, coconutty tart is kind of a twist on a key lime pie, with those fun pina colada flavours. Really simple to make, garnish with loads of whipped cream, mint and pineapple.
Ingredients
2 x 250g packets Krispie Biscuits
200g butter, melted
400ml can coconut cream
100g caster sugar
5 egg yolks
¾ cup pineapple juice
⅓ cup Caught in the Rain pina colada mix
To garnish
Whipped cream
Mint leaves
Baked pineapple
Directions
Preheat the oven to 160ºC fan bake. Grease a 25cm tart tin.
Blend up your Krispies. Reserve a little of the crushed biscuits for garnish, add the rest to the melted butter and mix well. Press into the base and sides of the tart tin firmly using a heavy glass. You will need to press it quite well to make enough room for the filling.
Bake for 15 minutes, remove from the oven and press down the biscuit mix once more, they seem to compress better once baked.
Place the coconut cream, sugar, egg yolks, pineapple juice and the Caught in the Rain in a bowl and whisk together until combined.
Pour into the tart tin and bake for 35 minutes.
Leave in the fridge to set for at least 6 hours or overnight.
Decorate with whipped cream, baked pineapple, mint and the reserved crushed biscuits.
