Piña colada tart

Method

1. Step 1

   To make the coconut cream topping, place the coconut cream can in the fridge overnight to settle.

2. Step 2

   Preheat oven to 200°C. Grease a 22cm (base measurement) round fluted tart tin with removable base. Cut the whole pastry sheet in half. Line the tin with pastry pieces. Use a small sharp knife to trim the edge. Use a fork to prick the pastry base. Line with baking paper and fill with baking weights or rice. Bake for 15 mins. Remove paper and weights or rice and bake for a further 5 mins or until golden. Cool completely.

3. Step 3

   Meanwhile, to make the pineapple filling, combine pineapple juice and lime or lemon juice in a saucepan over medium-low heat. Bring to a simmer, then remove from heat. Place lime or lemon rind, egg yolks, egg, sugar, salt and cornflour in a bowl and whisk to combine. Gradually add pineapple juice mixture, whisking constantly after each addition. Return to the saucepan and place over low heat. Cook, stirring, for 8 mins or until mixture thickens. Remove from heat. Gradually add butter, 1 piece at a time, whisking after each addition. Continue whisking for 2 mins or until mixture is smooth. Pour into tart case. Place in fridge for 40 mins to chill.

4. Step 4

   Open the coconut cream can and spoon firm coconut cream into a large bowl (reserving coconut water in can for another use). Add thickened cream and icing sugar to the coconut cream. Use an electric mixer to beat until soft peaks form. Transfer to a piping bag fitted with a 1cm plain nozzle. Pipe over tart. Place in fridge for 30 mins to chill.

5. Step 5

   Sprinkle the tart with lime or lemon rind and coconut flakes to serve.