|Photo Steve Shanahan|
115g unsalted butter
115g caster sugar
1 lime, juiced
1 vanilla bean, de-seeded
500g puff pastry
10 mint leaves
Unsweetened yoghurt to serve
Peel, slice and drain the juice from the pineapple into a dish. Heat the butter, sugar, lime juice and vanilla seeds in a 30cm oven proof frypan. Bring the caramel to the boil, cooking for 5 minutes, allowing it to thicken and reduce. Reduce heat to medium and add pineapple and cook for a further 5 minutes. Stirring to ensure it does not burn. Remove from heat and place into a bowl and refrigerate. When set, the liquid juice will separate and settle to the bottom of the bowl. Remove from the refrigerator and drain off the liquid into a bowl and reserve it.
Preheat oven to 200C. Transfer the drained pineapple and caramel to the oven proof frypan and sprinkle the mint leaves on top. Roll out the thawed puff pastry two centimetres wider than the oven proof frypan. Trim the pastry to make sure it fits neatly contained within the rim of the frypan when tucked in and around the pineapple. Return to the refrigerator to chill for another 20 minutes.
While the uncooked tart is chilling, pour the reserved liquid syrup into a small sauce pan and reduce until thickened and golden, this should take about 5 minutes.
Remove from the refrigerator and place in the oven, baking for approximately 20 minutes. When the tart is golden and bubbling, remove from the oven. Place a 30centimetre plate over the top of the hot frying pan and carefully invert onto the plate to serve. Top with the unsweetened yoghurt and reduced pineapple syrup and eat while piping hot.