Sweet Pineapple Pie
200g unsalted butter
100g Icing sugar
100g Ground hazelnuts
2 Tbsp of pink peppercorns, ground
90g egg yolks
8g baking powder
1/3 cup flour
1/3 cup corn flour
Pinch of salt
4 ½ cups full cream milk
1 cup sugar
½ cup muscovado sugar
1 lime, juiced
2 TBLS Masala
Splash of water if needed
Grilled Pineapple Rings
1 knob of butter
Sprinkle of brown sugar
Splash of rum
Pinch of Masala
- Preheat oven to 170C and spray a 20 inch pie dish with non-stick spray
- For the pastry, combine all of the dry ingredients along with the butter in a food processor. Pulse until the mixture resembles the texture of bread crumbs.
- With the food processor running on low speed, slowly add the egg yolks until the pastry starts to form a ball, you may not need all the egg yolks.
- Place pastry onto a lightly floured surface and bring together to form a smooth pastry. Do not overwork it.
- Wrap the pastry in cling film and allow to rest in the fridge for 30 minutes.
- Remove pastry from the fridge and remove the clingfilm.
- Roll the pastry out between two sheets of baking paper until about 4mm thick.
- Line your pie dish with the pastry and cut off any excess around the brim of the pie dish.
- Place a piece of baking paper inside the pastry shell and fill with baking beads/dried beand and blind Bake the pastry in the preheated oven for 10-15 minutes. Remove the baking paper and baking beads and bake for a further 20 minutes or until the pastry is golden brown. Don’t be shy to push this step. The darker the pastry the more it will bring out the earthiness of the hazelnuts.
- Remove from oven and allow to cool completely.
- Next, for the pineapple compote, combine all of the ingredients in a pan and cook on medium heat for 20-30 minutes until the pineapple is tender and caramelized. Stir occasionally and add a little bit of water if it starts getting too dry.
- Remove from heat and allow to cool.
- For the milktart filling, place milk, butter and vanilla pod in a heavy saucepan and bring to a gently simmer.
- Meanwhile, combine the flour, cornflour, sugar and eggs in a bowl and whisk together to form a paste. Remove the milk from the heat and remove the vanilla pod then gently pour into the egg mixture while whisking vigorously.
- Return the mixture to the saucepan and cook until thickened, again stirring constantly.
- Remove from heat and allow to cool completely.
- For the grilled pineapple rings, cut the pineapple into rings and using the back of a piping nozzle (or a shooter glass) cut out the core of each ring.
- Place the butter and sugar into a heavy based pan with a splash of rum and cook gently until the sugar has melted. Add the pineapple rings and a sprinkle of masala and cook until well caremelised and charred.
- To assemble your tart, start by spreading the compote in the base of the tart. Next por the milktart filling on top of the compote and smooth out the top. Finally adorn the top of the tart with the caremelised pineapple rings and enjoy. I like to sprinkle just a little bit of masala on top just to add an extra bit of spice!