Chocolate pineapple tart

Chocolate pineapple tart
Makes: 12 portions
Prep time:
Cook time:
Total time:
  • 100 ml milk
  • 10 gr dried yeast
  • 15 gr soft butter
  • 20 gr white sugar
  • 200 gr white bread flour
  • 3 gr salt
  • 10 gr oil
  • 1 egg yolk
  • 660 ml milk
  • 55 gr custard powder
  • 55 gr white sugar
  • 10 gr cacao powder
  • 160 gr chocolate
  • 1 tin pineapple
  • 200 gr pineapple juice
  • 14 gr corn flour
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add the white flour, the salt, oil and egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  4. Roll out the dough and line a greased shallow loose base flan case with the dough.
  1. Mix some of the cold milk with the sugar and custard powder.
  2. Warm the remainder of the milk with the cacao powder.
  3. Pour in the cold milk and bring to the boil while stirring until custard thickens.
  4. Chop the chocolate and allow to melt into the milk.
  5. Set aside, covered with cling film, until needed.
To finish
  1. Pour the chocolate custard in the lined flan case.
  2. Preheat the oven to 150°C. Bake the tart 30 min or until the pastry is fully cooked. Allow to cool on a wire rack and garnish with the pineapple.
  3. Mix some pineapple juice with the corn flour to a paste. Bring the remaining pineapple juice to the boil and stir in the corn flour. Boil until the juice has thickened. Pour the jelly over the pineapple and allow to set in the fridge.
  4. Garnish the tart with some grated chocolate and whipped cream.
Stuff to know
This recipe will fill a flan case with a 30 cm Ø and yields about 12 portions.
Make sure the custard is really thick before adding it to the flan case.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.