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
- 200g/7oz caster sugar
- 100ml/3½fl oz dark rum
- 1 red chilli, seeds removed, cut into thin strips
- 1 vanilla pod, seeds only
- 1 star anise
- 1 pineapple, peeled and cut into small dice