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  • Writer's pictureGemma Nicholas

Pineapple, rum and coconut tart recipe

Updated: May 16, 2021

This tart is giving me serious piña colada vibes 🍹🥥🍍

This recipe isn't for the faint-hearted, with seven different elements to tackle. This is a more advanced recipe, but you can do it, I believe in you! Trust me, it's worth it.

Special equipment needed

Variety of mousse/tart rings in 3 sizes, sugar/food thermometer, roll of acetate

Macerated pineapple

1 pineapple

30ml spiced rum

5ml vanilla bean paste

20g sugar

1. Dice pineapple into c. 1cm cubes

2. Simmer diced pineapple with rum, vanilla and sugar in pan with cartouche (lid made with baking paper and a hole cut in the centre to let steam out) for c. 15 minutes until soft

3. Set aside to cool

Pineapple gel insert

150ml pineapple puree

30ml passion fruit syrup/cordial (I used Monin syrup)

3g fish gelatine powder, 200 bloom (with 15ml water)

1. Bloom gelatine in cold water for 5 minutes (mix together and set aside to hydrate gelatine)

2. Prep 14cm mousse ring with cling film base

3. Warm puree and passionfruit syrup to 70°C

4. Gently whisk in gelatine

5. Pour into mousse ring (c. 1cm deep) and freeze

Almond sable pastry

150g plain flour

75g butter

30g ground almonds

75g icing sugar

30g whole egg

1. Sieve dry ingredients into bowl

2. Rub in chilled butter

3. Add egg and mix into a smooth paste

4. Bring dough together by hand into a smooth consistency on worktop

5. Form into flat rectangle, wrap in cling film and chill for 20-30 mins

6. Preheat oven to 180°C fan

7. Once firm, roll out and line 22cm tart ring and chill again

8. Blind bake tart case until lightly golden brown (c. 3/4 cooked)

Coconut mousse base

110ml coconut milk

35g sugar

20g toasted coconut

4g fish gelatine powder, 200 bloom (+ 20g water)

1. Bloom gelatine in cold water for 5 minutes

2. Prep 20cm mousse ring with cling film and acetate

3. Heat coconut milk, sugar and toasted coconut until 70°C

4. Leave coconut milk to infuse for 10-15 mins

5. Strain over gelatine and stir to incorporate

6. Cool to 30-35°C

Normandy tart filling (almond crème patissiere)

50g whole egg

20g yolk

30g sugar

35g ground almonds

10g custard powder

110g whipping cream

1. Warm cream to steaming in pan

2. Gently whisk together eggs (whole & yolk) and sugar

3. Whisk dry ingredients into eggs and sugar to form a paste

4. Temper with warm cream (pour half cream into egg mix, whisk gently and then pour remaining cream in)

5. Mix until smooth

Fill tart case

1. Once tart case is blind baked, turn down oven temperature to 160°C fan

2. Add some macerated pineapple to tart case and fill half way to top with Normandy custard filling

3. Bake until just set at 160°C (c. 15 mins)

4. Chill

Finish mousse

240g whipping cream

1. Semi whip cream to soft peak

2. Remove pineapple insert from freezer, demould from ring

3. Once mousse base is 30/35°C, fold in the cream

4. Immediately fill prepared mousse ring to with half the mousse (or c. 2cm) , place pineapple insert into centre and pour in same amount of mousse again

5. Freeze until very firm (at least 4 hours)

Dried pineapple rings

2 tinned pineapple rings

1. Preheat oven to 120°C fan

2. Slice 2 pineapple rings in half to make thinner rings

3. Dry well with kitchen roll to remove excess moisture

4. Bake on lined baking tray for c. 30 mins, flip and bake again for 30 mins or until dry and golden brown

5. Leave to cool

White chocolate glaze (make c. 1 hour before tart is ready to assemble)

75ml milk

40g liquid glucose

180g white chocolate

120g simple syrup (60g sugar and 60ml water heated in a pan until sugar is dissolved)

6g fish gelatine powder, 200 bloom (+ 30ml water)

2g titanium dioxide/ white food colouring (optional)

1. Bloom gelatine in cold water for 5 mins

2. Heat milk, glucose and simple syrup

3. Boil and pour over chocolate in a jug

4. Blend with stick blender, avoiding incorporating air bubbles

5. Add bloomed gelatine and titanium dioxide and blend

6. Cool (with cling film on surface) to 18-28°C, until it covers the back of a spoon

Tart assembly

1. De-mould mousse, smooth edges of the mousse with thumb to remove sharp edges, place mousse on wire rack with cling filmed tray underneath

2. Pour glaze over mousse

3. Carefully transfer glazed mousse onto chilled tart using palate knife

4. Put macerated pineapple around the edge of the mousse

5. Place dried pineapple rings on top of tart

Leave for at least 2 hours before serving to ensure the mousse has fully defrosted.

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