Ingredients

• 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
• 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

Directions

• For the spiced rum pineapple
• put the sugar in an even layer in a heavy-bottomed pan. Warm on a medium heat
• without stirring. When the sugar starts to melt at the edges
• shake the pan
• then continue to heat. Stir with a wooden spoon until all the sugar has melted and turned to caramel. Carefully add the rum
• chilli
• vanilla seeds and star anise.
• Put the pineapple in a bowl and pour over the caramel. Cover and set aside for at least an hour.
• For the coconut tart
• preheat the oven to 180C/160C Fan/Gas 4.
• Roll out the pastry on a floured surface to the thickness of a pound coin. Use it to line a 25cm/10in fluted
• loose-bottomed tart tin. Prick the base with a fork. Line with baking paper and fill with baking beans.
• Bake for 15–20 minutes. Remove the beans and paper and bake for 5–10 minutes more
• or until cooked through. Reduce the oven temperature 160C/140C Fan/Gas 3.
• In a large bowl
• mix together the eggs
• lemon juice and zest
• sugar
• cream and coconut. Pour into the pastry case and bake for 40 minutes
• or until just set.
• Serve slices of the tart with the spiced rum pineapple.