Coconut custard tart topped with roasted pineapple

Coconut custard tart with roasted pineapple

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins Plus at least 2½ hrs chilling

More effort

Serves 10

This custard tart has a tropical twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping!

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal589
  • fat41g
  • saturates27g
  • carbs44g
  • sugars25g
  • fibre2g
  • protein8g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 300g plain flour, plus a little for dusting
    • 150g cold butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 75g caster sugar
    • fresh nutmeg, finely grated
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    For the pineapple

    • 1 small pineapple
      Pineapple

      Pineapple

      pine-ap-pel

      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 4 tbsp light brown soft sugar
    • 2 tbsp rum (or use lime juice if serving to children)
      Dark rum cocktail with a lime slice

      Rum

      rhum

      Rum is a type of spirit based on sugar cane. First produced in the 1600s on slave plantations in…

    • fresh nutmeg, finely grated
      Nutmeg

      Nutmeg

      nut-meg

      One of the most useful of spices for both sweet and savoury

    • small handful toasted coconut shavings, optional

    Method

    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, 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.

    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.

       

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.