Coconut Custard Tart With Roasted Pineapple

Coconut Custard Tart With Roasted Pineapple


This custard tart has a tropic twist with sunny Caribbean flavours. Bake it for your next dinner party and we guarantee your guests will go back for a second helping.


For te pastry:

- 300g plain flour, plus a little for dusting

- 150g cold butter, cut into small pieces

- 75g caster sugar

For the custard:

- 2 egg yolks, plus 1 beaten egg

- 400ml double cream

- 2 x 160ml cans coconut cream

- 3 eggs, plus 2 yolks

- 75g caster sugar

- Fresh nutmeg, finely grated

For the pineapple:

- 1 small pineapple

- 4 tbsp light brown soft sugar

- 2 tbsp rum (or use lime juice if serving to children)

- Fresh nutmeg, finely grated

- Small handful toasted coconut shavings (optional)


1. Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs. Add the sugar, egg yolks, and 1-2 tbsp cold water, then mix until the dough starts to form clumps. Tip onto your work surface and knead a few times to bring any crumbs into the dough. Shape into a puck, wrap in cling film and chill for at least 30 minutes.

2. Heat the oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to warm up. Roll out the dough on a flour-dusted surface to line the base and sides of a 23cm round fluted tart tin. Drape it over a rolling pin and lift into the tin, keeping an overhang of about 1cm. Press into the corners, leaving no gaps. Save the pastry scraps

3. Line the tart case with parchment and top in baking beans or rice. Bake for 20-25 minutes on the sheet, then remove the beans and parchment. Check for holes and patc them with the scraps. Put back in the oven for 5-10 minutes to give it a nutty brown colour. Brush with the beaten egg and return to the oven for 2 more minutes. While still warm, use a serrated knife to trim the pastry to the height of the tin. Leave to cool. Reduce oven to 140C/120C fan/gas 1.

4. Put the cream and coconut cream in a pan and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar until pale. Pour the hot cream over the eggs, whisking until the sugar has dissolved. Pour through a sieve into a jug.

5. Put the tart case on the baking sheet in the oven, with the shelf pulled out. Pour in the custard, using up as much as you can. Sprinkle nutmeg over the top generously and bake for 50-55 minutes until the custard is set with a little wobble when gently shaking. Leave to cool. Chill for at least two hours, or up to two days.

6. When ready to cook the pineapple, heat the oven to 240C/220C fan/gas 8. Peel it using a knife to carve away the skin, then cut into four wedges and remove the core. Slice lengthways into long slivers. Arrange over a baking tray lined with parchment. Mix the sugar, run (or lime juice) and a grating of nutmeg, and then pain this over the pineapple. Bake for 10 minutes, or until caramelised. Serve warm with the cold tart.

Credit: Cassie Best