Pineapple Tart

It was a friends birthday recently and he loves pineapple so I was trying to think of what kind of baked goods to make for his birthday, and as I love a lemon tart I tweaked a recipe I have been using for that by removing the cream and lemon and adding Creme fraiche and pureed pineapple!

And as it was Easter, some mini chocolate eggs for decoration!

Pineapple Tart

For the sweet pastry

125g unsalted diced butter at room temperature

75g sifted icing sugar

2 egg yolks + 1 egg yolk for sealing the pastry

250g plain flour

2 tbsp water

For the pineapple cream

5 large eggs

150g caster sugar

350-400 gr of pineapple, one large tin without juices blitzed with a blender.

150ml crème fraiche

Pastry

Mix butter and icing sugar to a cream then mix in the egg yolks. I use a food processor, but you can do this without. Add the flour and mix until you get a crumbly texture. Add the water and mix quickly until the dough comes together. Don’t over mix.

Let this rest in the fridge for 30 mins or so.

On a lightly floured work surface, evenly roll out the pastry into a circle 3 mm thick.

Roll the pastry over the rolling pin and unroll it over a 24 cm loose-bottomed tart tin.

Gently push the pastry so it fits into the tin and cut off excess pastry by rolling the pin over the top edge of the tin. Take a small bit of excess pastry and use to push the pastry in to a snug fit around the edges and the base.

Using a fork, prick the base of the pastry and put in the fridge for about 30 mins.

Heat the oven to 160°C

Pineapple filling

Now it’s time to make the cream. Whisk eggs and sugar and then add the rest of the ingredients and whisk a little more until all is blended and put in a pan.

Baking

Line the pastry case with baking parchment and fill with ceramic baking beans, pushing them against the side.

Bake for 10 minutes, then remove from the oven and lift out both parchment and beans.

Return to oven and bake for another 20 minutes.

Brush the pastry with the remaining yolk and bake for another 1-2 minutes so the base is sealed to prevent the pastry becoming soggy when you add the pineapple mix.

Turn down the oven to 140°C

Heat the pineapple mix to no more than 35°C and pour it into the pastry case and cook for 30 minutes.

Let the tart cool for at least1-2 hours before removing it from the tin and placing on a serving plate.

Decorate as you wish!