Serious Eats: Recipes

Bruleed Pineapple Tart

[Photograph: Lauren Weisenthal]

This is basically an awesome, tropical crème brûlée that's reminiscent of a pina colada, in tart form.

Note: The instructions may look long and daunting when all written out, but it becomes manageable when you think about it in terms of the components: coconut pâte sucrée, pastry cream, roasted fruit. Be sure to read the recipe fully before you plan to make this tart to plan ahead and be sure that you have enough time. Assemble it immediately before serving for the perfect contrast of textures, and temperature from the brulee torch.

To avoid singeing the sides of the tart shell (as I've done in my photo), be sure to spread a fine layer of sugar around the perimeter before torching.

About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute. You can follow her on Twitter at @evillagekitchen.

Printed from http://www.seriouseats.com/recipes/2012/03/roasted-pineapple-coconut-cream-tart-recipe.html

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