Warm Pineapple Tart With Pineapple Coconut Sauce Recipes

PINEAPPLE-COCONUT SAUCE

Steps:

• Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
• Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

WARM PINEAPPLE TART WITH PINEAPPLE-COCONUT SAUCE

Steps:

• Make sauce: In a bowl whisk sugar and yolks to blend. Add coconut milk and pineapple puree and continue to whisk. Pour into a heavy saucepan and heat, stirring constantly for about 6 minutes, until custard thickens and coats back of a spoon. Make sure you don't bring it to a boil. Strain custard through a sieve into a bowl and stir in Jamaican rum. Cool, cover and refrigerate, overnight, if desired.
• Make tart: Preheat oven to 325 degrees F. Roll out puff pastry dough, cut out 5 6-inch rounds and transfer to baking sheets. Using a fork, prick dough all over.
• In a small bowl whisk icing sugar and egg yolk to blend and brush over dough rounds. Bake 15 minutes until golden brown. Cool.
• Heat a heavy, large non-stick skillet over high heat, add pineapple and cook until golden brown, about 1 minute per side. Preheat grill or broiler.
• Arrange pineapple wedges on each pastry round, covering them completely.
• Sprinkle each tart with 1 tablespoon sugar. Watching carefully, grill or broil until edges of pineapple begin to brown, for about 5 minutes.
• To serve, transfer tarts to large plates, spoon sauce around and garnish with mint sprigs.

PINEAPPLE TARTS

Steps:

• Pineapple Jam.
• Grate the pineapple and keep the juice.
• Cook pineapple and juice over medium heat until it is almost dry.
• Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
• Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
• Pastry.
• Sift the dry ingredients into a large bowl. Set aside.
• Add in the butter and rub into the dry mixture until mealy crumbs are formed.
• Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
• Knead quickly to combine the dough. The dough should be soft and slightly sticky.
• Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
• While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
• Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
• Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
• You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
• Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
• Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
• Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.

WARM PINEAPPLE SUNDAES WITH RUM SAUCE

Steps:

• Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

COCONUT CUSTARD TART WITH ROASTED PINEAPPLE

Steps:

• 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.
• 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.
• 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.
• 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.
• Put the tart case on the baking sheet in the oven, with 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.
• 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.