Vanilla and pineapple tart
Cooking instructions
Take the pineapple out into a bowl to thaw.
For the pastry:
Mix the flour, icing sugar, cubed butter and salt in a bowl. Add the egg yolks one at a time, stirring constantly, then pour in the cold water in a thin stream until the dough comes together. Wrap the dough in film and refrigerate for about 2 hours.
After chilling, press the dough into a tart tin of about 26 cm in diameter and bake in the preheated oven at 200°C for 12–15 minutes, until the edges are lightly golden.
For the cream:
In a bowl, whisk the sugar, vanilla sugar and salt with the egg yolks until slightly foamy. Add the starch and mix well. Pour the hot milk over the mixture, stirring constantly. Transfer everything to a pot over low heat, stirring constantly so it doesn’t stick. Cook the cream for about 4 minutes, until it thickens and the starch is cooked. Let the cream cool, then spread it over the pastry and decorate with the pineapple. Refrigerate for 3–4 hours, then cut into wedges to serve.
