Pineapple condé tart

Pineapple condé 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
  • 90 gr pudding rice
  • 900 ml milk
  • 1 gr salt
  • 90 gr white sugar
  • 2 eggs
  • 400 gr (tinned) pineapple
  • 200 gr apricot jam
  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. Bring the milk to the boil.
  2. Add the rice to the milk. Stir and lower the heat.
  3. Simmer on a low heat for 40 min until the rice is almost cooked and has adsorbed most of the milk. Stir frequently.
  4. Stir in the sugar and set aside for later.
To finish
  1. Preheat the oven to 150°C.
  2. Pour the rice pudding with the milk in the lined flan case.
  3. Bake the tart at 150°C for 25 min or until the pastry is fully cooked and the rice has set.
  4. Allow to cool on a wire rack.
  5. Garnish the top of the rice pudding with the (drained) fruit. Decorate with the apricot jam.
Stuff to know
This recipe will fill a flan case with 26 cm Ø and yields about 12 portions.
The milk in which you dissolve the yeast can’t be warmer than 50°C or the yeast dies.
Use (tinned) fruit to your liking: peaches, apricots, pineapple, etc
Simmer the milk on a low heat since the milk is prone to catching. Stir frequently.
Add to the rice some raisins soaked in rhum.