Deconstructed Pineapple Frangipane Tart
Recipe by: Molly Read
Pineapple and Gooseberry Purée
Ingredients
1 cup pineapple juice
1/2 cup pineapple
1/4 cup gooseberries
2 tbsp sugar
Method
- Cut the pineapple and gooseberries into tiny pieces
- Add everything to a saucepan and let simmer until slightly thick
- Turn off the heat and let cool
Pineapple and Gooseberry Purée
Ingredients
3/4 cup cream
1 1/2 tsp gelatine
1/4 cup cold milk
1 tbsp honey
1 tsp lemon juice
1 cup double cream yoghurt
125g mascarpone cheese
3 tbsp pineapple and gooseberry purée
Method
- Place the gelatine in the cold milk and let it bloom
- Mix the yoghurt and mascarpone cheese together until smooth
- Once gelatine is bloomed heat over a double boiler to melt the gelatine, once melted mix in the honey and lemon juice
- Whip the cream
- Add gelatine mixture to yoghurt and mascarpone mixture and mix
- Fold in the cream
- Place in molds and let sit in the fridge until set (maybe 2 hours to be safe)
Frangipane Almond Filling
Ingredients
1/2 cup almond flour
1/2 cup + 2 tbsp sugar
1/2 cup butter
2 eggs
2 tbsp flour
1 tsp royal baking powder
1 tsp cinnamon
Cubed pineapple
Method
- Cream butter and sugar together
- Add eggs and mix
- Sift in the almond flour, cake flour, cinnamon and baking powder and mix
- Spoon into cake tin and place the little cubes of pineapple in
- Bake at 180 degrees Celsius for 10-15 min depending on size of tin
Tart Crumble
Ingredients
1/4 cup flour
1/4 cup sugar
6 tbsp butter
1/2 tsp cinnamon
1/4 tsp cloves
Method
- Place all ingredients in a bowl and rub together with fingers until crumble forms
- Place on a baking sheet and bake for 5-10 min and 180 degrees Celsius
Pineapple Leather Decoration
- Cut rings of pineapple super thin and bake in the oven at 180 for 10 min or until ends are slightly brown
Pineapple Sauce
- Place the pineapple and gooseberry purée in a pot add 1 tsp of pink peppercorns and 2 tbsp of pineapple juice
- Let simmer until thick and let cool
White Chocolate Ganache
Ingredients
1/2 cup white chocolate
1/4 cup cream
Method
- In a double boiler heat the cream and chocolate
- Mix until all the chocolate is melted and it is smooth
- Place in the fridge to cool
Sugar Decoration
Ingredients
3/4 cup sugar
Method
- Place the sugar in a saucepan on a medium heat
- Do not mix, just let the sugar melt
- Once melted and slightly golden colour, use a spoon to drizzle the sugar over a silicone mat with a bottle underneath (to give it a round shape) let it sit for about 10 min (you don’t want to touch hot sugar trust me)
- Peel it off the mat and place on your plate
