Ingredients
| SWEET PASTRY | |
| 300g plain flour | |
| 100g icing sugar | |
| a pinch salt | |
| 130g cold unsalted butter, diced | |
| 2 egg yolks | |
| 2 tablespoons cold water (if needed) | |
| PINEAPPLE & SPICED CARAMEL FILLING | |
| 150g caster sugar | |
| 50ml water | |
| 30g butter | |
| 1 pineapple, peeled, cored, cubed | |
| ½ teaspoon cinnamon | |
| ¼ teaspoon ginger | |
| 1 tablespoon lemon juice | |
| 1 tablespoon cornflour | |
| ITALIAN MERINGUE | |
| 150g sugar | |
| 50ml water | |
| a pinch cream of tartar | |
| 75g egg whites (approx. 2 eggs) | |
| HIBISCUS CARAMEL | |
| 10g dried hibiscus petals | |
| 250g sugar | |
| 60ml water | |
| 50g butter | |
| 60ml coconut cream | |
| a pinch salt | |
| TO ASSEMBLE & SERVE | |
| hibiscus caramel | |
| mascarpone, to serve |
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Instructions
| 1. | SWEET PASTRY |
| 2. | Pulse the flour, sugar and salt in a food processor. |
| 3. | Add the butter and pulse until it looks like breadcrumbs. |
| 4. | Add the egg yolks and pulse to form a dough, adding some cold water if needed to bring the mixture together. |
| 5. | Chill the pastry for 1 hour. |
| 6. | PINEAPPLE & SPICED CARAMEL FILLING |
| 7. | To make a caramel, combine the sugar and water in a saucepan. |
| 8. | Using a medium heat, bring to the boil without stirring and cook until golden amber, about 8-10 minutes. |
| 9. | Whisk in the butter. |
| 10. | Add the pineapple and spices and simmer for 6 minutes. |
| 11. | Stir in the lemon juice. |
| 12. | Mix the cornflour with 2 tablespoons water and stir in, then cool. |
| 13. | ITALIAN MERINGUE |
| 14. | Put the sugar and water into a pan and heat to 118°C (this takes about 6-8 minutes but use a thermometer if possible). |
| 15. | Add the cream of tartar to the egg whites and whisk to soft peaks. |
| 16. | Pour the syrup into the egg whites, and whisk again until the meringue is cool and glossy, about 5-7 minutes. |
| 17. | HIBISCUS CARAMEL |
| 18. | Steep the hibiscus petals in 200ml boiling water for 10 minutes, then strain. |
| 19. | Put the sugar and water into a pan and cook on a medium heat until the syrup turns amber, about 6-8 minutes. |
| 20. | Whisk in the hot hibiscus infusion. |
| 21. | Add the butter, coconut cream and salt. |
| 22. | Allow to cool slightly. |
| 23. | TO ASSEMBLE & SERVE |
| 24. | Roll the pastry to a thickness of 3mm and use it to line a 24cm tart tin. |
| 25. | Chill for 15 minutes. |
| 26. | Fill with baking weights and blind bake for 15 minutes. |
| 27. | Remove the weights and bake for 8-10 minutes more. |
| 28. | Fill with the cooled pineapple filling and bake for a further 15 minutes. |
| 29. | Allow to cool |
| 30. | Pipe or spoon the meringue on top of the tart and use a blowtorch to brown the tips of the meringue |
| 31. | Serve with mascarpone and hibiscus caramel. |
Recipes & food styling Michael Meredith / Photography Manja Wachsmuth