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Bruleed Pineapple Tart

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Bruleed Pineapple Tart

Ingredients

  • for coconut pâte sucrée
  • 8 ounces (2 sticks) unsalted butter
  • 6 ounces granulated sugar
  • 2 teaspoons salt
  • 4 ounces fine, unsweetened coconut flakes
  • 16 ounces (about 3 1/4 cups) all purpose flour
  • 1 egg
  • 1 egg yolk
  • 1.2 ounces (about 2 1/2 tablespoons) heavy cream
  • 1 tablespoon vanilla
  • for roasted pineapple
  • 1 pineapple, peeled, cored, and cut into 1/2 inch rounds
  • 2 tablespoons unsalted butter, melted
  • 1 ounce granulated sugar
  • for pastry cream
  • 4.5 ounces granulated sugar, divided
  • 1 ounce corn starch
  • 1 egg
  • 2 egg yolks
  • 1 pint (16 ounces) whole milk
  • 1/2 teaspoon table salt
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • additional granulated sugar for the brulee
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Published 2014-09-09 12:23:11 (2 years ago).

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