Rum infused Passionfruit Brulée Tart with Caramelised Rum Pineapple
1 x 375g Ready Rolled Shortcrust Pastry
500g fresh Pineapple Chunks
1 x pack 3 Passion Fruit
90g Light Brown Soft Sugar
60ml Passion Fruit Punch Rum
4 x large Egg Yolks
500ml Double Cream
1 x tsp Vanilla Essence
65g Caster Sugar
1 x 20cm Loose Base Fluted Quiche Tin
Pre-heat the oven to 180°C/Gas Mark 4.
Unroll and line the tin with the pastry. Prick the base a couple of times with a fork, line loosely with some tin foil and bake blind for 7 minutes. Carefully remove the foil and put back in the oven for a few minutes to dry the base. Reduce the oven temperature to 140°C/Gas Mark 1.
Meanwhile, whisk the egg yolks with the caster sugar until pale and fluffy. Put the cream into a small saucepan and slowly bring to the boil. Whisk the cream into the egg mixture and add the vanilla essence. Pour back into the pan and very gently heat until thickened. Pour into the pastry case and bake in the oven for 30/35 minutes until just set. It will still wobble slightly when moved. Take out of the oven and allow to cool.
Cut the passion fruit in halves and scoop out all the flesh. Put into a large frying pan along with the pineapple chunks, brown sugar and the rum. Slowly bring to the boil to allow the sugar to melt, then turn up the heat and cook for about 6/8 minutes until the liquid is syrupy and brown. Stir whilst you are cooking to prevent it from burning. Gently spoon over the tart, allow to cool and serve.