Pineapple tarte tatin with salted egg sauce
This recipe is a twist on the classic tarte tatin using caramelized pineapple tartes with a salted egg custard sauce. It’s a masterful balance of sweet and savory with delicious flourishes of spices.
Ingredients
Prepare salted eggs
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Eggs 10 each
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Salt, kosher 150 g
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Sugar 100 g
Prepare salted egg custard
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Cream 300 ml
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Egg yolks 3 each
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Egg yolks, salted 3 each
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Corn starch 1 Tbsp
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Sugar 30 g
Prepare tarte tatin
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Sugar 200 g
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Butter 200 g
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Lemon 1 each
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3 cm ginger root, finely grated 1 each
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pineapple, cut into slices 1 each
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sheets of puff pastry, defrosted 10 each
Before serving
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Crème fraiche 150 ml
Preparation
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Prepare salted eggs
Separate the eggs – save the whites for other purposes. Put the yolks back in the shells.
Mix salt and sugar and sprinkle over the yolks, making sure they are well covered in salt. Leave to brine for 24 hours.
*Not all eggs are needed for the recipe, but you can store them and use them for other purposes.
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Prepare salted egg custard
Place a pot on a medium heat, add the cream and the sugar and let the sugar dissolve. Take off the heat.
Beat the yolks with the corn starch. Gradually add the cream and continue to mix.
Place 3 salted egg yolks in a food processor, add the custard mix and blend until smooth.
Pour the custard mixture back into the pan and heat until it thickens and starts to bubble. Take off the heat, let cool and cover.
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Prepare tarte tatin
Preheat the oven at 200°C.
Caramelize the sugar in a saucepan. When the sugar starts browning and bubbling, add the juice of a lemon, the butter and the ginger.
Grease 10 molds or ramekins. Pour in the ginger-caramel and divide the pineapple slices by overlapping them in the ramekins.
With a round cutter, cut out circles of the puff pastry slightly bigger than the ramekins. Cover the pineapple with the pastry circles and bake for 10-15 minutes.
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Before serving
Flip the Tarte Tatins onto plates. Serve with a quenelle of crème fraiche and the salted egg custard sauce on the side. -
Nutritionals
Per Serving: Calories 610, Fat 45g, Sat Fat 24g, Trans Fat 1g, Cholesterol 220mg, Sodium 330mg, Carbohydrate 42g, Fiber 1g, Sugars 26g, Protein 7g