Tropical Sunrise Tart Recipe
Contributed by Linda Lum
- 1 1/2 fresh whole pineapples
- Peeled, sliced and diced as per recipe below
- 2 cups caster sugar
Ginger Cookie Dough
- 1 cup of plain flour
- 100 gm unsalted butter
- 1 teaspoon vanilla essence
- 1/2 cup of caster sugar
- 25g powdered ginger
- 5-6 pieces of crystallised ginger
- up to a tbsp water if needed
Burnt Butter Caramel
- 1 cup caster sugar
- 100ml double cream
- 25g unsalted butter
- 1 tsp salt flakes
- 200ml double cream
- 2 tsp icing sugar
- 1 tsp vanilla essence
- 1 tbsp dark rum (adjust according to taste)
Day 1: A Day or Two Ahead
Slice the ends off the 2 pineapples and thinly slice as many rounds as you need servings (make a few extra just in case);
Line a baking sheet with baking paper, sprinkle with half a cup of caster sugar, lay the pineapple slices in a single layer then sprinkle additional caster sugar over the top of the pineapple slices just to cover, not too thickly, you can always add more later. Every now and then turn the pineapple slices so that both sides get an even coating of the melted sugar. Once they start to harden, remove from oven and cool on the tray, then keep layered with baking paper in an airtight container.
Quarter the remaining pineapple, slice the core off and peel thinly then remove the prickles by slicing a shallow V along the diagonal with a sharp knife. This will create the familiar floral edge.
Using a fine bladed mandolin, slice one of the quarters into thin slices but thick enough to hold their shape (you may have to experiment to ensure your slices don't go to mush). Sift a layer of icing sugar onto a baking paper lined tray, lay the pineapple slices in a single layer over the icing sugar and sprinkle additional icing sugar on top. Bake in a 50 degree Celcius oven for 4 hours or until the pineapple is dehydrated. Shake the dried pineapple, including any remaining icing sugar into an airtight container to store.
While slow baking the bark and the caramelised pineapple slices, make up the cookie dough.
In a 1.5 Litre food processor, put in the cup of flour, caster or brown sugar, ginger powder and crystallised ginger pieces. Pulse until the ginger pieces are fully incorporated into the flour. Melt the butter in a glass container, add the vanilla essence then pour into the flour mix and pulse again until the mixture comes together. Tip into a shallow bowl and knead until you can roll the mixture into a log - add a little water if necessary. Line a square of foil with baking paper and roll up the log of dough then put it into the fridge to chill.
For the fresh filling, slice another two quarters into half matchstick size batons and put aside in a sealed container to chill.
Chop the remaining pineapple into chunky even pieces and place in a saucepan with 1 cup of caster sugar. Bring to a boil then reduce heat to simmer until a small quantity dropped onto a spoon chilled in the freezer gelifies. Take off the heat and cool, then sieve and pour into a heatproof container (I used a sterilised jam jar) and refrigerate until needed. (Spread the remaining pulp on a baking paper lined tray and add to the slow oven. Once dried to beef jerky texture, tear into strips and keep in an airtight container.)
Make up the caramel by heating the caster sugar in a heavy based saucepan until the edges begin to liquefy. Reduce the heat and continue folding the edges in towards the centre (don't mix vigorously otherwise your sauce will be grainy) until the liquid is a golden brown colour. Cautiously taste (let it cool before tasting or it will burn your tongue) until you are happy with the flavour then stir in the cream and butter and sprinkle the salt in. Stir until smooth and continue cooking until a small droplet solidifies on a spoon chilled in the freezer. Pour into a small container and allow to cool.
Remove the cookie dough from the fridge and allow to come to room temperature again. (Slicing the dough log into rounds with a sharp knife will help the dough become malleable more quickly if you're in a hurry.)
Work the dough in small quantities and roll out to 2-3mm thick. Cut with a round cutter or around a large plate, depending on whether you want to make a large or small tart(s). Use a papertowel to grease your tart tin(s) with a small amount of oil (due to the butter content of this cookie, it should not need a lot). Carefully lift the cut round with a cookie or egg slice onto your tin and gently push the base into the bottom so it lines the tin perfectly. If you are making a large tart, it is advisable to use a flan tin with a removeable base or line the bottom of your tin with baking paper.
Bake for 10-15 minutes in a temperate (150 degrees Celcius - fan forced) oven or until golden brown. Remove but cool in the tin as this dough remains soft until cool. When it is cool to the touch, use a plastic knife to gently wedge the sides of the tart case away from the edge of the tin all the way around the top. In a small tart, a slight push down on the edge of the tart case should release the case intact.
If making the case in advance, cool completely then store in an airtight tin for up to a week. If making on the day it is fine to leave on the cooling rack in a cool, dry place.
Day 2: Just before serving
Whip the double cream with vanilla essence and icing sugar until peaks form. Add rum and stir through but be careful not to overwhip. Store in fridge until required (if desired, spoon into a piping bag with a star nozzle before storing).
Place a tablespoon of Pineapple Coulis about 2cm from the edge of your serving plate, draw the back of a large flat spoon through the coulis, smearing it across the plate. Add more if you have a large plate.
If making a single large tart, arrange your caramelised pineapple "plates" around the edge of the plate but ensure the ring inside is smaller than the circumference of your tart case.
If making small tarts, use a single round of pineapple per serving dish.
Position your tart case on top of the caramelised pineapple plates, spoon in some burnt butter caramel (smooth over the base if necessary) to a thickness of 5mm or as much as desired.
Spoon in the julienned fresh pineapple and fill to the top lip of the case.
Pipe rosettes of the rum cream around the outer edge of the tart case, leaving a circle of fresh pineapple visible through the cream.
Position slivers of the pineapple bark at even intervals in the cream around the edge of the tart. Scatter more pineapple bark on the side of the plate or serve in a dish on the side.
For photos of all the steps and to read about my experience, please visit my blog at: