Hawaiian Strawberry Recipe

Prepare shells

If not using pre-baked shells, bake 6 tart shells or mini graham crusts according to package or recipe instructions and let cool completely. Ensure shells are at room temperature before filling.

Mix dry ingredients

In a medium saucepan, whisk together 1 tablespoon granulated sugar and 3 tablespoons cornstarch until evenly combined.

Temper egg yolks

In a small bowl, lightly beat 3 egg yolks. Set aside.

Heat milk

Pour 2 cups whole milk into the saucepan with the dry mixture. Place over medium heat and warm, whisking frequently, until the mixture is steaming and just about to simmer (do not boil).

Combine and thicken

Slowly ladle about 1/3 cup of the hot milk mixture into the beaten egg yolks while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan. Continue cooking over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon, about 3–5 minutes.

Finish filling

Remove from heat and whisk in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract until smooth. Transfer the sweet supreme filling to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and cool to room temperature, then chill in the refrigerator for at least 1 hour until firm enough to pipe or spoon.

Toast coconut and pecans

Heat a small skillet over medium heat. Add 1 tablespoon shredded sweetened coconut and 3 tablespoons pecan pieces. Toast, stirring frequently, until coconut is golden and pecans are fragrant, about 2–3 minutes. Remove to a plate to cool.

Prepare strawberries and pineapple

Hull and halve 18 strawberries. If desired, toss strawberries lightly with 1 teaspoon powdered sugar and let sit 5–10 minutes to macerate. Dice fresh pineapple to equal about 1 cup.

Whip cream

Chill a mixing bowl and beaters for 10 minutes if possible. Combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract in the chilled bowl. Whip with an electric mixer on medium-high speed until medium-stiff peaks form, about 2–3 minutes. Do not overwhip.

Fill shells

Spoon or pipe the chilled Sweet Supreme Filling evenly into the 6 cooled tart shells, filling them about three-quarters full.

Top with fruit

Decoratively arrange the halved strawberries and diced pineapple on top of each filled tart. Aim for a balanced distribution so each tart has both strawberries and pineapple.

Add toasted toppings

Sprinkle the toasted coconut and pecan pieces over the fruit on each tart for crunch and Hawaiian flavor.

Finish with whipped cream

Pipe or dollop fresh whipped cream onto each tart (about 2 tablespoons per tart) as a final garnish.

Serve

Serve immediately, or chill uncovered for up to 1 hour before serving. Store any leftovers refrigerated (up to 24 hours best for texture).