Tarte BrÛlée With Coconut And Roaste..

Cooking Instructions

Mold the dough into 8 small tart tins, cover with foil and dried beans and cook in an oven at 350F.

To prepare the Crème BrÛlée, boil the heavy cream. Add the grated coconut to the warm cream and let it steep to infuse the coconut flavor. Beat the yolks and sugar until the mixture becomes a pale yellow. Slowly add the cream to the yolk mixture. Add the coconut liquor. Evenly distribute mixture into the cooled crust and cook in the oven at 350F for 20 minutes.

To prepare the Passion Fruit Sorbet, boil the water and sugar together. Mix with the passion fruit pulp. Let it cool down, and then stir vigorously for 15 minutes. Put it in the freezer. (If using store-bought purée, sweeten to taste with boiled water-sugar mixture and freeze.)

Peel the pineapples. Cut them in 1-centimeter thick slices, take out the heart and cut each slice into 8 pieces. Melt the butter in a nonstick pan. Fry the pineapple. When done, sprinkle sugar over them in order to caramelize the fruit. Pour the sugar into the same pan to make a caramel, and then add the heavy cream and the coconut milk. Set the sauce aside.

Pour the brown sugar over the tarts. Warm the pineapple pieces in the oven, and place them on the tarts. Insert pineapple leaves between the fruit. Place a tart on each plate with the sorbet beside it and drizzle some caramel sauce on top. Serve immediately.