Tuesday, July 24, 2012

Passionfruit Brulée Tartlet with Drunken Pineapple

55g brown sugar
Double cream, to serve

55g unsalted butter
110g plain flour
15g caster sugar
1 egg yolk
2 tsp iced water
1 egg, beaten

Passionfruit filling
110g caster sugar
45g butter
2 tbs passionfruit pulp
1 egg, lightly beaten
1 egg yolk
1 tbs cornflour blended with 1 tbs water
90ml cream

Drunken pineapple
1/2 pineapple, peeled
55g brown sugar
2 tbs dark rum
1 tbs lime juice

1. Preheat oven to 180C. Grease four 8cm-round loose-based flan tins.

2. To make pastry, using your fingertips, rub butter into flour and sugar until mixture resembles fine crumbs. Add egg yolk and enough water to just bring pastry together. Refrigerate, covered in plastic wrap, for 30 minutes.

3. Roll pastry between two sheets of baking paper until 2mm thick. Cut out four 10cm rounds. Line prepared tins with rounds. Trim edges and prick bases. Line with baking paper and fill with baking beads or rice. Bake for 10 minutes. Remove baking beads and brush with beaten egg (this will seal it and keep it crisp once the filling is added). Bake for a further 10 minutes or until golden and crisp. Cool. Remove tart shells from tins.

4. To make passionfruit filling, stir sugar, butter, passion fruit pulp and eggs in a heatproof bowl over a saucepan of simmering water, for about 10 minutes until thickened. Add cornflour mixture. Cook, stirring, for a further 5 minutes or until mixture thickens and just comes to the boil. Cool completely. Whisk cream until firm peaks form. Fold into cooled passionfruit mixture.

5. Divide filling among tart shells. Refrigerate until set.

6. Meanwhile, to make drunken pineapple, heat an oiled grill pan or BBQ grill plate on high. Halve pineapple lengthways. Cook for 10 minutes, turning occasionally, until browned all over. Slice thinly. Place slices on a tray. Stir sugar, rum and juice in a small jug until sugar is dissolved. Pour over pineapple. Refrigerate for at least an hour.

7. Sprinkle tarts liberally with sugar. Cook under a hot grill (or use a blowtorch) until bubbling.

8. Serve tarts with pineapple and cream.

- You could also use this fragrant passion fruit filling to sandwich a victoria sponge or fill ready made profiteroles.
- Try making drunken pineapple at your next barbecue and serving with a simple vanilla ice cream.
- The content of pulp in passion fruit varies, but look at buying 1 passion fruit per tablespoon of pulp required, with an extra one to cover any shortfall.

Source: My Kitchen Rules