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Bruleed Pineapple Tart

Bruleed Pineapple Tart
Bruleed Pineapple Tart might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains around 11g of protein, 18g of fat, and a total of 565 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have heavy cream, pineapple, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours. It is a good option if you're following a vegetarian diet.

Instructions

1
Make the dough: Sift flour and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy, stopping regularly to scrape down the sides, bottom and paddle, about 8 minutes.
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ButterButter
CreamCream
DoughDough
All Purpose FlourAll Purpose Flour
SugarSugar
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Stand MixerStand Mixer
BowlBowl
2
Add the egg and yolk one at a time, and beat well between additions. Scrape one more time, then give it a good final mix on high speed.
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Egg YolkEgg Yolk
EggEgg
3
Add the coconut, mix one last time on high speed. Stop the mixer.
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CoconutCoconut
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BlenderBlender
4
Add the flour, salt, cream and vanilla.
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VanillaVanilla
CreamCream
All Purpose FlourAll Purpose Flour
SaltSalt
5
Mix on low until the dough comes together, about 30 seconds. Finish mixing by hand with a large rubber spatula. Divide the dough into two flat, round disks about 4-inches across. Double wrap tightly in plastic wrap and chill for at least two hours.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
SpatulaSpatula
6
For the pastry cream: Dampen the surface of a sheet tray and line the bottom and sides with plastic wrap. Keep the roll of plastic wrap handy, and set aside. In a medium sized bowl, combine the starch and half the sugar and whisk together until incorporated.
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Pastry CreamPastry Cream
StarchStarch
SugarSugar
RollRoll
WrapWrap
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Plastic WrapPlastic Wrap
WhiskWhisk
BowlBowl
7
Add the eggs and yolks and whisk until pale yellow, about 2 minutes without stopping. Set aside. In a medium saucepan, combine half the sugar, milk, and salt and stir. Set over medium heat and bring to a simmer. Temper the egg mixture by adding the hot milk a quarter cup at a time, whisking thoroughly between additions.
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SugarSugar
Egg YolkEgg Yolk
EggEgg
MilkMilk
SaltSalt
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WhiskWhisk
Sauce PanSauce Pan
8
Pour the liquid back into the pot and whisk over low heat. Continue to whisk as the mixture thickens.
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WhiskWhisk
PotPot
9
Whisk through the lumps until the pastry cream becomes smooth. When it begins to bubble, whisk for two additional minutes, then remove from heat.
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Pastry CreamPastry Cream
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WhiskWhisk
10
Whisk in the butter and vanilla extract until they melt and fully incorporate. Scrape the pastry cream onto the prepared sheet and press another layer of plastic over the surface. Allow it to cool to room temperature.
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Vanilla ExtractVanilla Extract
Pastry CreamPastry Cream
ButterButter
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WhiskWhisk
11
Transfer to the fridge to chill for at least two hours.
12
Shape the shell: 1 hour before baking, roll out the dough on a heavily floured surface, until it is just shy of 1/4-inch thick.
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DoughDough
RollRoll
13
Roll the dough back onto the rolling pin, then gently roll it out over the tart pan. Press the dough into the pan to shape it, then cut off the excess, leaving 1/4-inch of overhang. Chill for one hour.
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DoughDough
RollRoll
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Rolling PinRolling Pin
Tart FormTart Form
Frying PanFrying Pan
14
Roast the pineapple: Adjust oven rack to center position and preheat the oven to 300°F. Line a sheet tray with a silicone baking mat.
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PineapplePineapple
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OvenOven
15
Brush the pineapple pieces with butter on both sides, and sprinkle them with sugar. Roast in the oven for approximately 40 minutes, turning them frequently, until they caramelize slightly on the edges.
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PineapplePineapple
ButterButter
SugarSugar
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OvenOven
16
Remove from the oven, loosen gently with a spatula to ensure that they won't stick, then allow them to cool.
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SpatulaSpatula
OvenOven
17
Bake the shell: Adjust oven rack to center position and preheat the oven to 350°F.
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OvenOven
18
Remove the tart shell from the fridge, trim the overhang off of the edge of the tart, patch any thin parts or cracks with excess dough. Line the tart shell with foil and fill with weights or beans.
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BeansBeans
DoughDough
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Aluminum FoilAluminum Foil
19
Place the tart in the center of the bottom rack of the preheated oven.
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OvenOven
20
Bake for 20 minutes, rotating halfway through.
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OvenOven
21
Remove the weights and foil, and continue to bake until the bottom is golden brown, about 15-20 additional minutes. Cool the shell completely before removing from the pan or filling.
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OvenOven
Aluminum FoilAluminum Foil
Frying PanFrying Pan
22
Assemble the tart: When you're ready to serve, beat the pastry cream with the paddle attachment of a stand mixer on high speed until it is smooth and creamy. Select the 4 nicest looking pineapple rounds and set aside. Chop the rest of the pineapple rounds into 1/2 inch pieces. Line the bottom of the cooled tart shell with the pieces.
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Pastry CreamPastry Cream
PineapplePineapple
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Stand MixerStand Mixer
23
Spread the whipped pastry cream over the top, so it leaves a few centimeters of room for the pineapple rounds. Press the rounds into the surface of the tart, so the pastry cream and pineapple are flat across the surface.
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Pastry CreamPastry Cream
PineapplePineapple
SpreadSpread
24
Sprinkle with sugar all over, brulee the top so the sugar burns and caramelizes.
Ingredients you will need
SugarSugar
25
Serve immediately.
DifficultyExpert
Ready In4 hrs
Servings8
Health Score10
Vegetarian
DietsLacto Ovo Vegetarian
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