ABC
Delicious: Wicked, Sinful Desserts from your Favourite Chefs
2002 Australia Photographs by Ian Wallace
2002 Australia Photographs by Ian Wallace
Serge
Dansereau, Chef, The Bather's Pavilion, Sydney
Caramelised
Pineapple and Ginger Tart
“I
love this dessert because of the unusual fruit it uses. Pineapple is
not an easy fruit to turn into a dessert because of its great
sweetness; married with ginger and coconut ice-cream it blends
beautifully to create a classic dessert that I feel is a
lip-smacking sensation“ Serge
125ml
(½ cup) milk; 65g caster sugar, plus extra to sprinkle; 1 vanilla
bean, split; 10g plain flour; 15g cornflour; 4 egg yolks; 100ml
pineapple juice; 450ml thin cream, whipped; coconut ice-cream, to
serve
Strudel
tartshell: 6 sheets filo pastry; meted butter, to brush; icing sugar,
to dust
Pineapple
and ginger confit: 1 pineapple, cut into 1/2cm dice; 2 apples, diced;
200g caster sugar; 25g unsalted butter; 50g stem (or candied) ginger
To
make the strudel tartshell, brush a sheet of the pastry with melted
butter and dust with the icing sugar. Repeat with the remaining
pastry sheets layering them at an angle. Use the pastry stack to line
the base and side of a shallow 24cm loose-bottomed flan or quiche
pan. Refrigerate for 30 minutes to cool.
Preheat
oven to 190ºC.
Remove pastry from fridge, trim any excess pastry, then line with
non-stick baking paper and fill with rice or pastry weights. Bake in
the oven for 10 minutes. Remove the rice and baking paper and return
to the oven for 5 minutes until golden brown.
To
male the confit, combine all the ingredients in a saucepan and bring
to the boil. Reduce the heat to low and cook until the mixture is
thick and all the liquid is absorbed.
To
make the custard, place the milk, sugar and vanilla bean in a
saucepan and bring to the boil. Reserve a little of the milk mixture
and whisk in the flour, cornflour and egg yolks. Add to the remaining
milk and whisk thoroughly while cooking over medium heat for 5
minutes. Add the pineapple juice and return to the boil. Remove from
heat and strain, discarding the vanilla bean. Set aside to chill.
Just
before serving, fold together the whipped cream and the custard.
Spread the tart with the pineapple confit, then top with the custard.
Sprinkle the top with the extra sugar and use a blow torch (or place
under high grill) to caramelise the top. Serve with coconut
ice-cream.
Serves
8.
Definitely going to try this - I'm generally afraid of pastry, but filo makes it seem doable. Great combination of flavours too.
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