This delicious (and beautiful!) pie is another creation from the talented Thierry Mulhaupt, a pastry chef from the Alsace. Thierry Mulhaupt is particularly well known for his creativity when it comes to pies: he create a new one for every week of the year!
I came across this pineapple and coconut pie in a pastry workshop I attended. At first, I thought the coconut would be too sweet, but the pineapple brings freshness to the pie and the slight addition of cracked pepper balances it perfectly.
I used a mandoline for cutting these impossibly thin pineapple slices (necessary to style the pineapple on the pie) but you could also use a knife.
- 250g flour
- 150g soft unsalted butter
- 30g ground almond (or almond flour)
- 90g icing sugar, sifted
- 2g salt
- 1 egg
- 85g soft unsalted butter
- 85g sugar
- 70g shredded coconut
- 10g Maizena
- 50g double cream
- 1 fresh pineapple
- sweet almond oil or olive oil
- Black pepper
- Mix the flour and butter. Add the ground almonds or almond flour and the sifted icing sugar.
- In a separate bowl, whisk the eggs and the salt, then incorporate to the previous mixture and mix until homogenous.
- Wrap the pastry in cling film and chill for 12h.
- On a lightly floured surface, roll the pastry out so that it's 2-3mm thick. Line a 22cm tart tin. Prick the base of the pie with a fork to prevent the dough from puffing up while baking.
- Cream the butter with the sugar and shredded coconut.
- Add the eggs, the Maïzena and the double cream and mix until combined.
- Preheat the oven to 170°C and pre-blind bake the crust for 10min. Spread the coconut cream on the crust and bake for a further 25 min. Transfer tart to a cooling rack.
- Peel the pineapple, remove the heart and cut the pineapple into thin slices using a mandolin. Fold the slices into cones and place them on the pie.
- Shave some fresh coconut and place on the pie. As a final touch, grind some pepper and sprinkle on the pie together with a few glugs of olive or almond oil.