Recipe Pineapple tarte tatin with jasmine tea ice-cream : Practical and Delicious

Recipe Pineapple tarte tatin with jasmine tea ice-cream : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pineapple tarte tatin with jasmine tea ice-cream. You are currently reading Recipe Pineapple tarte tatin with jasmine tea ice-cream : Practical and Delicious. This recipe is the creation of the chef Katrina Woodman. Recipe Pineapple tarte tatin with jasmine tea ice-cream requires 6h, cook 1h and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Rich caramel sauce oozes over this pineapple tart. If that isn't enough to make you drool, jasmine tea ice-cream on top makes for a perfect dessert.

Ingredients:

12 Ingredients

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  55g (1/4 cup) raw caster sugar
  
  
  


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  3 star anise
  
  
  


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  30g butter, chopped
  
  
  


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  1/2 (about 700g) pineapple, peeled, halved, cored, cut into 6mm-thick slices
  
  
  


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  375g sheet butter puff pastry, partially thawed
  
  
  



• Jasmine tea ice-cream



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  350ml milk
  
  
  


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  300ml pouring cream
  
  
  


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  2 tbsp loose leaf jasmine tea
  
  
  


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  1 star anise
  
  
  


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  6 egg yolks
  
  
  


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  140g (2/3 cup) raw caster sugar
  
  
  


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  1/2 tsp vanilla bean paste
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  For the ice-cream, place the milk, cream, tea and star anise in a saucepan over low heat. Bring to the boil. Simmer for 1 minute. Set aside for 10 minutes to infuse and cool slightly. Strain through a sieve into a jug. Discard solids.
  
  
  


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  Step 2
  
  
  
  
  Use a balloon whisk to beat yolks, sugar and vanilla in a bowl until thick and pale. Gradually whisk in milk mixture. Pour into a clean saucepan. Cook over low heat, stirring constantly, for 7-8 minutes or until mixture thickens slightly and just coats the back of a spoon. Transfer to a bowl. Place over an ice bath, stirring occasionally, for 30 minutes to cool. Cover with plastic wrap. Place in fridge for 6 hours or overnight to chill.
  
  
  


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  Step 3
  
  
  
  
  Churn cooled custard in an ice-cream machine for 15 minutes or until thick. Spoon into a 1L airtight container. Seal and place in the freezer for 8 hours or overnight to set.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 220C/200C fan forced. Sprinkle sugar and star anise over base of a 21cm (base measurement) ovenproof frying pan. Cook over medium-high heat, without stirring, for 2 minutes or until sugar melts and turns golden. Cook, swirling the pan occasionally, for a further 1-2 minutes or until syrup is a deep caramel. Remove from heat. Add butter and swirl to combine. Add pineapple. Return pan to medium heat, swirling occasionally, for 8-10 minutes or until syrup thickens slightly. Set aside for 15 minutes to cool slightly. Place in the fridge for 30 minutes to chill.
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, cut pastry into a 22cm disc. Place over pineapple mixture in pan. Bake for 12 minutes. Reduce heat to 200°C/180°C fan forced and bake for a further 20 minutes or until pastry is puffed and golden. Stand for 5 minutes, before turning onto a plate.
  
  
  


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  Step 6
  
  
  
  
  Serve with jasmine tea ice-cream.
  
  
  

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