Grilled Pineapple and Lemon Curd Tart
SERVES 6 PREP + COOK TIME 1 HOUR 25 MINUTES (+ REFRIGERATION & COOLING)
INGREDIENTS
- 1 medium pineapple (1.25kg)
- 1 cup lemon curd
- 1 ½ cups mascarpone
- ¼ cup honey
- 1 tbsp coconut flakes, toasted
- 2 tbsp micro mint leaves
ITALIAN-STYLE PASTRY
- 2 cups plain flour
- 1⁄3 cup caster sugar
- 1 tsp baking powder
- ½ tsp sea salt flakes
- 1 ½ tsp finely grated lemon rind
- 125g cold unsalted butter, chopped
- 1 egg
- 1 egg yolk
- ¼ cup iced water
METHOD
1. ITALIAN-STYLE PASTRY Place flour, sugar, baking powder, salt, rind and butter into a food processor bowl; pulse until mixture is crumbly. Add egg, egg yolk and the water; process until ingredients come together. Wrap pastry in plastic wrap; refrigerate 1 hour.
2. Peel pineapple; cut in half lengthways, then cut into 1cm slices. Cook pineapple on a heated oiled grill plate (or grill or barbecue) over medium heat for 8 minutes each side or until browned. Cool. Refrigerate until required.
3. Grease an 11x35cm rectangular loose-based fluted tart tin. Roll pastry between sheets of baking paper into a 25x40cm rectangle. Slide pastry, still on paper, onto a tray; refrigerate for 10 minutes. Lift pastry into tin, ease into sides, trim edges; prick base all over with a fork. Refrigerate for 30 minutes.
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