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energy's Notes:
8 ounces all purpose flour Ask a question about this ingredient
3 ounces confectioners sugar Ask a question about this ingredient
4 ounces salted butter, cut in chunks Ask a question about this ingredient
7 eggs Ask a question about this ingredient
3 tablespoons water, chilled Ask a question about this ingredient
1/2 cup white sugar Ask a question about this ingredient
1 lime Ask a question about this ingredient
2 cups unsweetened pineapple juice Ask a question about this ingredient
2 star anise Ask a question about this ingredient
1/2 teaspoon whole black peppercorns, cracked Ask a question about this ingredient
1/2 vanilla bean, cut in half lengthwise Ask a question about this ingredient
Make the pastry: in a food processor pulse the flour & confectioners sugar to combine. Add the butter and pulse until the consistency of wet sand. Add one of the eggs and the chilled water and pulse till it just comes together. Turn the pastry out, form into a disc and wrap in plastic wrap and chill 30 minutes.
Ask a question about this stepWhile the pastry is chilling make the filling: zest and juice the lime. Place the pineapple juice, star anise, peppercorns and vanilla bean in a saucepan and simmer until reduced to half a cup, shaking the saucepan regularly. Remove from heat, strain and cool. Whisk 5 eggs with the sugar until the sugar has dissolved. Whip the cream lightly and stir into the egg mixture, then add the pineapple syrup and lime juice and zest and stir all to combine.
Ask a question about this stepPreheat the oven to 350F. Lightly grease a 10 inch tart case. On a lightly floured surface roll the pastry out to an 11-inch round. Roll the pastry over the rolling pin and transfer to the tart case, tucking in the sides. Line the tart case with foil, cover base with dried beans or rice and bake for 20 minutes. Make and egg wash with the remaining egg and one tablespoon water. Remove the beans and foil, brush the tart shell with the egg wash and bake for a further 10 minutes.
Ask a question about this stepLower the oven to 290F. Pour the filling into the pastry case and bake until the tart is just set but still a bit jiggly in the center, about 45 minutes. Remove from oven and leave it to cool for one hour. Trim any pastry overhanging the sides and cut into slices and serve. (Optional - to serve dust the tart with a little additional confectioners sugar and place under a salamander/grill or use a creme brulee mini blowtorch to caramelise)
Ask a question about this step
Sounds exotic and delicious!