Coconut tart with spiced rum pineapple
Sweet and simple, this coconut tart is served with pineapple pieces in a zingy rum and chilli caramel.
Equipment and preparation: You will need a 25cm/10in fluted, loose-bottomed tart tin.
For the spiced rum pineapple
For the coconut tart
For the spiced rum pineapple, put the sugar in an even layer in a heavy-bottomed pan. Warm on a medium heat, without stirring. When the sugar starts to melt at the edges, shake the pan, then continue to heat. Stir with a wooden spoon until all the sugar has melted and turned to caramel. Carefully add the rum, chilli, vanilla seeds and star anise.
Put the pineapple in a bowl and pour over the caramel. Cover and set aside for at least an hour.
For the coconut tart, preheat the oven to 180C/160C Fan/Gas 4.
Roll out the pastry on a floured surface to the thickness of a pound coin. Use it to line a 25cm/10in fluted, loose-bottomed tart tin. Prick the base with a fork. Line with baking paper and fill with baking beans.
Bake for 15–20 minutes. Remove the beans and paper and bake for 5–10 minutes more, or until cooked through. Reduce the oven temperature 160C/140C Fan/Gas 3.
In a large bowl, mix together the eggs, lemon juice and zest, sugar, cream and coconut. Pour into the pastry case and bake for 40 minutes, or until just set.
Serve slices of the tart with the spiced rum pineapple.