Pineapple tarte Tatin with coconut and lemongrass ice cream
Item 1 of 1
- medium
- 4
- 1 hour 55 minutes
This pineapple tarte Tatin recipe incorporates a tropical twist on the classic French dessert. These simple tartes Tatin from Shaun Rankin are made with bought puff pastry and cooked in the oven, not on the stove. The coconut and lemongrass ice cream makes a fabulous flavour pairing with the tropical pineapple.
First published in 2015
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Ingredients
Metric
Imperial
Pineapple tarte Tatin
Coconut and lemongrass ice cream
- 400ml of coconut milk
- 4 lemon grass stalks
- 3 egg yolks
- 50g of caster sugar
- 10g of cornflour
- 150ml of whipping cream
- 2 tsp lemon zest
SAVE RECIPE
Equipment
- Ice cream maker
- Blini pans
- 15cm pastry cutter
Method
1
To make the ice cream, add the coconut milk and lemongrass to a saucepan. Cook on a low heat for 30 minutes, then remove from the heat and allow to infuse and cool slightly
- 400ml of coconut milk
- 4 lemon grass stalks
2
Whisk together the egg yolks, caster sugar and cornflour in a round-bottomed bowl. Sieve the coconut milk mixture over the egg mixture to remove the lemongrass and whisk well
- 3 egg yolks
- 50g of caster sugar
- 10g of cornflour
3
Place the mixture back into a pan and cook for 5 minutes or until it just coats the back of a spoon. Allow to cool, then whisk in the whipping cream and lemon zest. If you are using a traditional ice cream maker to churn the mixture, freeze straight away until needed
- 150ml of whipping cream
- 2 tsp lemon zest
4
For the tarte Tatin, peel and remove the core of the pineapple and cut into rings
5
Add the caster sugar to a heavy-based pan and place on the stove set to a medium to high heat. Allow the sugar to caramelise, and once the caramel has turned golden brown, add the pineapple rings. Add the Malibu and then the butter to stop the sugar from burning
- 90g of caster sugar
- 2 tbsp of Malibu
- 1 tbsp of butter
6
Cook the pineapple for around 2 minutes on either side then remove from the heat. Spoon out the pineapple rings and allow to cool, keeping the caramel in the pan
7
Preheat the oven to 170°C/gas mark 3
8
Roll out the puff pastry to a 2mm thickness and cut out 4 x 15cm discs. Place the pastry discs in the fridge until needed
- 400g of puff pastry
9
Spoon 1 tbsp of the pineapple caramel on to the bottom of 4 blini pans. Add 1 pineapple ring to each pan, then cover the pineapple with the discs of puff pastry, tucking the edges in
10
Place the blini pans in the oven and cook for 20-25 minutes, or until golden brown
11
When plating, garnish the tartes Tatin with micro coriander and toasted coconut and serve with the ice cream
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