Lizzie’s Caramelised Pineapple Tart
A delightful tart featuring flaky pastry, rich caramel custard, and caramelised pineapple, perfect for any gathering.
Servings: 8 servings
Equipment
- Food Processor
- Frying Pan
- Tart Tin
- Mixing Bowl
- Oven
Ingredients
Pastry
- 215 g plain flour, sifted
- 0.5 teaspoon salt
- 120 g unsalted butter, cubed and chilled
- 50 g golden caster sugar
- 1 large egg
- 2 tablespoons ice-cold water
Filling
- 25 g unsalted butter (for caramelising pineapple)
- 1 fresh pineapple, peeled, cored, and cut into chunks
- 50 g dark brown soft sugar
- 0.5 teaspoon cayenne pepper
- 200 g granulated sugar (for caramel)
- 600 ml double cream (400ml for caramel custard, 200ml for Chantilly cream)
- 1 pinch sea-salt flakes
- 7 large egg yolks
- 1 reserved egg white (for brushing pastry)
- 50 g icing sugar
- 1 teaspoon vanilla paste
- 300 g granulated sugar (for caramel shards)
Instructions
- 1. Make the Pastry: Place the flour, salt, and the chilled, cubed butter into a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the golden caster sugar, 1 egg, and 2 tablespoons of ice-cold water. Pulse again until a soft dough forms. Wrap in cling film and chill while you prepare the filling.
- 2. Caramelise the Pineapple: In a large frying pan, melt 25g unsalted butter over medium heat. Add the pineapple chunks, dark brown soft sugar, and cayenne pepper. Stir well. Cook for 5–8 minutes, stirring often, until the pineapple is soft and caramelised. Transfer to a plate and let cool completely.
- 3. Prepare the Tart Pastry: Roll out the chilled pastry on a lightly floured surface into a circle large enough to line a 23cm tart tin. Press the pastry gently into the tin, trim any excess, and chill for 10 minutes. Heat oven to 180°C (160°C fan). Line the pastry with baking parchment, fill with baking beans or rice, and blind-bake for 25 minutes. Remove the parchment and beans, brush with the reserved egg white, then bake for 3 minutes more. Remove from the oven and let cool slightly.
- 4. Make the Caramel Custard: Place 200g granulated sugar in a saucepan with a splash of water to help dissolve. Heat gently without stirring until the sugar melts, then cook until it turns a rich amber color. Carefully pour 400ml double cream into the caramel (it will bubble), then add a pinch of sea-salt flakes. Stir and simmer for about 10 minutes until smooth. Let it cool for a few minutes. Whisk 7 egg yolks in a mixing bowl. Pour the slightly cooled caramel cream into the yolks, whisking constantly.
- 5. Assemble and Bake the Tart: Lower the oven to 140°C (120°C fan). Arrange most of the cooled caramelised pineapple over the blind-baked pastry base. Pour the caramel custard gently over the pineapple. Bake for 40–50 minutes, or until the custard is just set with a slight wobble in the centre. Cool completely in the tin.
- 6. Make Chantilly Cream and Caramel Shards: Whisk 200ml double cream, 50g icing sugar, and 1 teaspoon vanilla paste to soft peaks. For caramel shards, melt 300g sugar in a heatproof pan until golden, then pour onto a parchment-lined tray. Cool, then break into shards.
- 7. Decorate and Serve: Just before serving, remove the tart from the tin. Pipe or spoon Chantilly cream around the edges. Decorate with any remaining pineapple and caramel shards. Slice and enjoy!
Notes
Store leftover tart in an airtight container in the fridge for up to 3 days. The texture stays lovely, and the flavors deepen. To freeze, wrap the tart (without Chantilly or fresh fruit garnish) tightly and freeze for up to a month; thaw overnight in the fridge before serving.