Ingredients
- shortcrust pastry 375g block
FILLING
- egg yolks 4
- golden caster sugar 3-4 tbsp
- cornflour 4 tbsp
- coconut milk 400ml tin
- butter 25g
TOPPING
- pineapple 3 freshly cut rings
- demerara sugar 3 tbsp
- dark rum 1 tbsp
Method
-
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.
Nutritional Information
- Kcals 724
- Fat 47.9g
- Saturates 28.6g
- Carbs 62.7g
- Fibre 2.2g
- Protein 8.5g
- Salt 0.7g
