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How to make Pineapple tarte tatin with jasmine tea ice cream

Yield = 6
Prep time: 6:00
Cook time: 1:00
Total time: 7:00

Ingredients

  • 55g (1/4 cup) raw caster sugar
  • 3 star anise
  • 30g butter, chopped
  • 1/2 (about 700g) pineapple, peeled, halved, cored, cut into 6mm-thick slices
  • 375g sheet butter puff pastry, partially thawed

Jasmine tea ice-cream

  • 350ml milk
  • 300ml pouring cream
  • 2 tablespoons loose leaf jasmine tea
  • 1 star anise
  • 6 egg yolks
  • 140g (2/3 cup) raw caster sugar
  • 1/2 teaspoon vanilla bean paste

Method

  • Step 1 For the ice-cream, place the milk, cream, tea and star anise in a saucepan over low heat. Bring to the boil. Simmer for 1 minute. Set aside for 10 minutes to infuse and cool slightly. Strain through a sieve into a jug. Discard solids.
  • Step 2 Use a balloon whisk to beat yolks, sugar and vanilla in a bowl until thick and pale. Gradually whisk in milk mixture. Pour into a clean saucepan. Cook over low heat, stirring constantly, for 7-8 minutes or until mixture thickens slightly and just coats the back of a spoon. Transfer to a bowl. Place over an ice bath, stirring occasionally, for 30 minutes to cool. Cover with plastic wrap. Place in fridge for 6 hours or overnight to chill.
  • Step 3 Churn cooled custard in an ice-cream machine for 15 minutes or until thick. Spoon into a 1L airtight container. Seal and place in the freezer for 8 hours or overnight to set.
  • Step 4 Preheat oven to 220C/200C fan forced. Sprinkle sugar and star anise over base of a 21cm (base measurement) ovenproof frying pan. Cook over medium-high heat, without stirring, for 2 minutes or until sugar melts and turns golden. Cook, swirling the pan occasionally, for a further 1-2 minutes or until syrup is a deep caramel. Remove from heat. Add butter and swirl to combine. Add pineapple. Return pan to medium heat, swirling occasionally, for 8-10 minutes or until syrup thickens slightly. Set aside for 15 minutes to cool slightly. Place in the fridge for 30 minutes to chill.
  • Step 5 Meanwhile, cut pastry into a 22cm disc. Place over pineapple mixture in pan. Bake for 12 minutes. Reduce heat to 200°C/180°C fan forced and bake for a further 20 minutes or until pastry is puffed and golden. Stand for 5 minutes, before turning onto a plate.
  • Step 6 Serve with jasmine tea ice-cream.