Co­conut cus­tard tart with roasted pineap­ple

BBC Good Food - - Instant Recipe Finder -

Use co­conut cream for this or the creamy top layer from a can of un­ho­mogenised co­conut milk.

SERVES 10 PREP 40 mins plus at least 2 1/2 hrs chill­ing COOK 1 hr 30 mins MORE EF­FORT V

For the pas­try

300g plain flour, plus a lit­tle for dust­ing

150g cold but­ter, cut into small pieces

75g caster sugar

2 egg yolks, plus 1 beaten egg

For the cus­tard

400ml dou­ble cream

2 x 160ml cans co­conut cream 3 eggs, plus 2 yolks

75g caster sugar fresh nut­meg, finely grated

For the pineap­ple

1 small pineap­ple

4 tbsp light brown soft sugar 2 tbsp rum (or use lime juice if serv­ing to chil­dren) fresh nut­meg, finely grated small hand­ful toasted co­conut shav­ings, op­tional

1 Rub the flour and but­ter to­gether with your fin­ger­tips un­til the mix­ture looks like bread­crumbs. Add the sugar, egg yolks and 1-2 tbsp cold wa­ter, then mix un­til the dough starts to form clumps. Tip onto your work sur­face and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 mins.

2 Heat oven to 180C/160C fan/ gas 4 and put a bak­ing sheet on the mid­dle shelf to warm up. Roll out the dough on a flour-dusted sur­face to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keep­ing an over­hang of about 1cm. Press into the cor­ners, leav­ing no gaps. Save the pas­try scraps.

3 Line the tart case with parch­ment and tip in bak­ing beans or rice. Bake for 20-25 mins on the sheet, then re­move the beans and parch­ment. Check for holes and patch them with the scraps. Put back in the oven for 5-10 mins to give it a nutty brown colour. Brush with the beaten egg and re­turn to the oven for 2 more mins. While still warm, use a ser­rated knife to trim the pas­try to the height of the tin. Leave to cool. Re­duce oven to 140C/120C fan/gas 1. 4 Put the cream and co­conut cream in a pan and heat un­til steam­ing. Mean­while, whisk the whole eggs, yolks and sugar un­til pale. Pour the hot cream over the eggs, whisk­ing un­til the sugar has dis­solved. Pour through a sieve into a jug.

5 Put the tart case on the bak­ing sheet in the oven, the shelf pulled out. Pour in the cus­tard, us­ing up as much as you can. Sprin­kle nut­meg over the top gen­er­ously and bake for 50-55 mins un­til the cus­tard is set with a lit­tle wob­ble when gen­tly shaken. Leave to cool. Chill for at least two hours, or up to two days.

6 When ready to cook the pineap­ple, heat oven to 240C/220C fan/gas 8. Peel it us­ing a knife to carve away the skin, then cut into four wedges and re­move the core. Slice length­ways into long sliv­ers. Ar­range over a bak­ing tray lined with parch­ment. Mix the sugar, rum (or lime juice) and a grat­ing of nut­meg, then paint this over the pineap­ple. Bake for 10 mins, or un­til caramelised. Serve warm with the cold tart. We served ours on top with co­conut shav­ings.

PER SERV­ING 589 kcals • fat 41g • sat­u­rates 27g • carbs 44g • sug­ars 25g • fi­bre 2g • pro­tein 8g • salt 0.3g

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