Coconut tart with spiced rum pineapple

Preparation time
1-2 hours

Cooking time
1 to 2 hours

Serves 8.


Equipment and preparation: You will need a 25cm/10in fluted, loose-bottomed tart tin.

By Matt Tebbutt
From Saturday Kitchen


For the spiced rum pineapple

  • 200g/7oz caster sugar
  • 100ml/3½fl oz dark rum
  • 1 red chilli, seeds removed, cut into thin strips
  • 1 vanilla pod, seeds only
  • 1 star anise
  • 1 pineapple, peeled and cut into small dice

For the coconut tart

  • 250g/9oz sweet shortcrust pastry
  • plain flour, for rolling out
  • 2 free-range eggs, beaten
  • 2 unwaxed lemons, juice and finely grated zest
  • 200g/7oz caster sugar
  • 375ml/13fl oz double cream
  • 180g/6oz freshly grated coconut