• 375g block shortcrust pastry


  • 4 egg yolks
  • 3-4 tbsp golden caster sugar
  • 4 tbsp cornflour
  • 400ml tin coconut milk
  • 25g butter


  • 3 freshly cut rings pineapple
  • 3 tbsp demerara sugar
  • 1 tbsp dark rum


  • STEP 1

    Roll out the pastry and use to line 6 tartlet tins. Line with baking paper and beans and bake for 10-12 minutes or until the pastry is lightly browned at the edges. Lift out the paper and beans and dry out the pastry base in the oven for 5 minutes. Cool.

  • STEP 2

    Mix the egg yolks, sugar and cornflour in a bowl. Bring the coconut cream to a simmer. Pour a little onto the egg mix and whisk it in , whisk in a little more and then return the egg mixture to the pan. Whisk over a medium heat until the mixture thickens and stops tasting floury. Whisk in the butter. Cover with a layer of clingfilm and cool completely.

  • STEP 3

    Drain the pineapple very well and sprinkle on the demerara sugar. Grill under a very hot grill until the top begins to caramelize. Cut the pineapple into wedges. Spoon the coconut cream into the tart cases, smooth the top and decorate with wedges of caramelised pineapple. Sprinkle with a few drops of rum.


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