Preparation time
1-2 hours
Cooking time
1 to 2 hours
Serves
Serves 8.
Dietary
Vegetarian
Equipment and preparation: You will need a 25cm/10in fluted, loose-bottomed tart tin.
Ingredients
For the spiced rum pineapple
- 200g/7oz caster sugar
- 100ml/3½fl oz dark rum
- 1 red chilli, seeds removed, cut into thin strips
- 1 vanilla pod, seeds only
- 1 star anise
- 1 pineapple, peeled and cut into small dice
For the coconut tart
- 250g/9oz sweet shortcrust pastry
- plain flour, for rolling out
- 2 free-range eggs, beaten
- 2 unwaxed lemons, juice and finely grated zest
- 200g/7oz caster sugar
- 375ml/13fl oz double cream
- 180g/6oz freshly grated coconut
Method
-
For the spiced rum pineapple, put the sugar in an even layer in a heavy-bottomed pan. Warm on a medium heat, without stirring. When the sugar starts to melt at the edges, shake the pan, then continue to heat. Stir with a wooden spoon until all the sugar has melted and turned to caramel. Carefully add the rum, chilli, vanilla seeds and star anise.
-
Put the pineapple in a bowl and pour over the caramel. Cover and set aside for at least an hour.
-
For the coconut tart, preheat the oven to 180C/160C Fan/Gas 4.
-
Roll out the pastry on a floured surface to the thickness of a pound coin. Use it to line a 25cm/10in fluted, loose-bottomed tart tin. Prick the base with a fork. Line with baking paper and fill with baking beans.
-
Bake for 15–20 minutes. Remove the beans and paper and bake for 5–10 minutes more, or until cooked through. Reduce the oven temperature 160C/140C Fan/Gas 3.
-
In a large bowl, mix together the eggs, lemon juice and zest, sugar, cream and coconut. Pour into the pastry case and bake for 40 minutes, or until just set.
-
Serve slices of the tart with the spiced rum pineapple.
