Yield:
8 servings
Season: all
5 ounces pâte sucrée
(sweet pastry dough)
Crème
Brûlée
- 2 cups heavy cream
- 1.8 ounces grated coconut
- 6 yolks
- 1/4
cup sugar
- 1.7 fluid ounces coconut liquor
- 2.8 ounces brown sugar
Passion Fruit Sorbet
- 2
cups passion fruit purée (available in specialty stores)
- 1
cup water
- A
scant 1/2 cup sugar
Caramel Sauce
- 1/2
cup sugar
- 1/4
cup heavy cream
- 1/2
cup coconut milk
Garnishing
- 2 pineapples
- 2 ounces butter
- 1/2
cup sugar
Mold
the dough into 8 small tart tins, cover with foil and dried beans
and cook in an oven at 350°F.
To
prepare the Crème
Brûlée,
boil the heavy cream. Infuse the grated coconut. Beat the yolks
and sugar until the mixture becomes a pale yellow. Slowly add
the cream to the yolk mixture. Add the coconut liquor. Evenly
distribute mixture into the cooled crust and cook in the oven
at 350°F for 20 minutes.
To
prepare the Passion Fruit Sorbet, boil the water and sugar together.
Mix with the passion fruit pulp. Let it cool down, and then stir
vigorously for 15 minutes. Put it in the freezer. (If using store-bought
purée,
sweeten to taste with boiled water-sugar mixture and freeze.)
Peel the pineapples. Cut them in 1-centimeter thick slices, take out the heart and cut each slice into 8 pieces. Melt the butter in a nonstick pan. Fry the pineapple. When done, sprinkle sugar over them in order to caramelize the fruit. Pour the sugar into the same pan to make a caramel, and then add the heavy cream and the coconut milk. Set the sauce aside.
Pour the brown sugar over the tarts. Warm the pineapple pieces in the oven, and place them on the tarts. Insert pineapple leaves between the fruit. Place a tart on each plate with the sorbet beside it and drizzle some caramel sauce on top. Serve immediately.
