This recipe is a combination of a classic Creme Brulee in a short crust pastry, topped with Meringue. Absolutely delicious! You can make this recipe as easy as you want. Instead of making your own shortcrust pastry, you can just buy it ready made in the supermarket. The creme brulee tart by itself is already delicious, but as I don’t like to waste food (the leftover eggwhites) I just made a meringue topping, which turned out to be the perfect fit! I didn’t put as much sugar in the creme brulee mixture and in the meringue, because the pineapple by itself is already really sweet. I hope you enjoy this recipe! 🙂
I made this one in a 22 cm tart tin.
45m prepare + 2h rest server 6-8
- SHORT CRUST PASTRY:
250g plain flour
175g butter, roomtemperature
50g icing sugar
pinch of salt
- CREME BRULEE:
- 150ml double creme
- 150ml milk
- 3 egg yolks
- vanilla extract
- 30g sugar
- 20g grated coconut
- 1/2 a pineapple
- 3 egg whites
- 100g sugar
- 1 teaspoon cornflour
- some more vanilla extract
- Preheat the oven at 180 degrees
- To make the shortcrust pastry, measure the flour and butter into a bowl and mix together until the mixture consists of fine crumbs. Add the icing sugar, eggs and vanilla extract and combine the mixture to a ball with your hands.
- Put the pastry in the fridge for about 20 minutes. Then tip the pastry onto a work surface and roll out to a 3mm thickness. Lift the pastry up and transfer it to the tin.
- Line the patry with some baking paper and fill with baking beans. Blindbake for about 15 minutes, then take out of the oven and remove the baking beans and reduce the temperature of the oven to 150 degrees.
- Time to make the Creme brulee. Pour the cream and the milk into a sauce pan, add the vanilla extract and bring to a boil, then reduce the heat and simmer gently on low heat for five minutes.
- Meawhile, in a separate bowl, beat the sugar, egg yolks and the gated coconut together in a bowl until pale and fluffy.
- Bring the cream to a boilig poitn again and pour over the egg mixture. Whisk untill thickened.
- Chop the pineapple into chunks and cover the pastry with the pineapple, then pour in the creme brulee and put in the oven at 150C for 45 minutes.
- Take out of the oven and let cool for about 2 hours in the fridge.
- Cover the tart with a thin layer of sugar and caramilize with a blow torch.
- For the meringue: put the eggwhites in a bowl and mix until soft peaks form when the whisk is removed. Add the sugar a little at a time, still whisking until the meringue is stiff and glossy. Add the cornflour and valinna and whisk again.
- Spoon on top of the filled pastry case and spread the meringue to completely cover the tart.
- Use a blowtorch until the meringue is lightly golden and crisp.