Prepare Salted Eggs

  • Eggs 10.0 each
  • Salt, kosher 150.0 g
  • Sugar 100.0 g

Prepare Salted Egg Custard

  • Cream 300.0 ml
  • Egg yolks 3.0 each
  • Egg yolks, salted 3.0 each
  • Sugar 30.0 g
  • Corn starch 9.0 g

Prepare Tarte Tatin

  • Sugar 200.0 g
  • Butter 200.0 g
  • Lemon 1.0 each
  • 3 cm ginger root, finely grated 1.0 each
  • Pineapple, cut into slices 1.0 each
  • Sheets of puff pastry, defrosted 10.0 each

Finish the Dish

  • Crème fraiche 150.0 ml
  1. 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.

  2. 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.
  3. 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.
  4. Finish the Dish

    • Flip the Tarte Tatins onto plates. Serve with a quenelle of crème fraiche and the salted egg custard sauce on the side.
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