Pineapple and Lime Tarte Tatin with Coconut Cream
Elliot Bryant (12-year-old Winner of CookIt 2011)
1/2 pineapple, peeled, cored and sliced
50g caster sugar
Juice of 1 lime
120g puff pastry
milk, for brushing
20g roughly chopped walnuts
For the white chocolate spirals
50g white chocolate
For the coconut cream
100ml double cream
20g desiccated coconut
Well ahead, make the white chocolate spirals: melt the white chocolate in a heatproof bowl set over a pan of simmering water. Line a baking sheet with greaseproof paper, then pipe the white chocolate into small spiral shapes through a writing nozzle. Leave to set in the fridge.
Preheat the oven to 200C (180C fan)/400F/gas mark 6.
In a saucepan, heat the butter and sugar to make a caramel. Add the pineapple and lime juice and heat for a further 2 minutes. Transfer the pineapple to a round cake tin. Roll the puff pastry out until it will cover the filling and go down the sides of it. Put it in place, crimp the edge and brush with milk.
Bake in the preheated oven for 15 minutes. Take out of the oven and turn out on a plate, pastry side down.
To make the coconut cream: whip the cream until standing in soft peaks. Fold in the coconut.
Heat the walnuts in a dry pan until lightly toasted and sprinkle over the tarte tatin.
Serve the tarte tatin with quenelles of the cream, each topped with a white chocolate spiral.
(c) Elliot Bryant 2011
Author: Elliot Bryant (12-year-old Winner of CookIt 2011) Email: