Makes 20 tarts
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For the custard
500ml milk
125g egg yolks
50g custard powder
zest of 2 oranges
50g butter
(softened)
For the pineapple
1/2 pineapple
100g brown sugar
2 x kaffir lime leaves
(broken up into pieces)
For the tart shells
20 x mini sweet tart shells (Mini tart shells can be purchased from supermarket)
100g freeze dried mandarin
1 x sheet gold leaf (Gold Leaf can be purchased from specialty food store)
METHOD
For the custard
1 Place the milk in a heavy based pot and bring the milk & orange zest and bring to the boil, take off the heat and allow the kaffir to infuse for 5 mins.
2 Whisk the egg yolks, sugar and custard powder together. Pour the milk over the egg mix and whisk to combine. Once the mixture cools down to 50 degrees, add the butter and whisk together. Allow to set in the fridge covered.
For the pineapple:
1 Clean and skin the pineapple and then dice into evenly fine squares.
2 Toss the pineapple in the brown sugar and kaffir lime leaves.
3 Roast in the oven on 200 degrees for 10 minutes. Take out and discard the lime leaves and strain off the juice. Allow to cool.
To Assemble:
1 Place the custard into a piping bag and pipe the custard into the tart shell. Place the caramelised pineapple on top of the custard.
2 Very carefully with a small pairing knife place the gold leaf on top.
The Carousel thanks The Governors Table for this recipe.
