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Pineapple & rum tart
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent rum and cinnamon dessert in a hazelnut biscuit shell, finished with pineapple and more hazelnuts.
Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 100g butter, softened
  • 90.00 gm brown sugar, plus 1 tbsp extra
  • 100.00 gm hazelnut meal
  • 62.50 ml plain flour
  • 40.00 ml dark rum
  • 2.50 gm ground cinnamon
  • 1/2 just-ripe pineapple, peeled, cored, thinly sliced
  • Mango sorbet, to serve
Instructions:
  • Preheat the oven to 220°C or 200°C fan. Line a 20cm square loose-based tart pan with pastry and prick the base all over with a fork. Bake for 15 mins or until golden brown and puffed. Then, gently flatten the pastry using a tea towel, being mindful of the hot steam.
  • While the pastry case is prepared, utilize an electric mixer to whip together butter and sugar until they achieve a pale and creamy consistency. Incorporate the egg, followed by hazelnut meal, flour, rum, and cinnamon, stirring until well combined. Smoothly spread the mixture into the pastry case, then artfully arrange the pineapple slices, slightly overlapping, over the hazelnut filling. Finish with a sprinkle of extra sugar. Bake in the oven for 30 minutes or until a bamboo skewer inserted in the middle comes out clean. Allow it to cool slightly before serving warm or at room temperature with sorbet.

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