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.
Ingredients per serving
Prepare Salted Eggs
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Eggs 10.0 each
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Salt, kosher 150.0 g
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Sugar 100.0 g
Prepare Salted Egg Custard
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Cream 300.0 ml
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Egg yolks 3.0 each
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Egg yolks, salted 3.0 each
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Sugar 30.0 g
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Corn starch 9.0 g
Prepare Tarte Tatin
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Sugar 200.0 g
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Butter 200.0 g
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Lemon 1.0 each
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3 cm ginger root, finely grated 1.0 each
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Pineapple, cut into slices 1.0 each
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Sheets of puff pastry, defrosted 10.0 each
Finish the Dish
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Crème fraiche 150.0 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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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.
