Name: Pineapple, Cashew and Cardamom Tart
Yield: Makes one 30cm (12 in) tart
Ingredients: 2 tablespoons flour; 2 eggs; 1 partially cooked 30 cm (12 in) pastry shell; 3 tablespoons rum; 100 g (3 ½ oz) unsalted butter; 140 g (4 ⅔ oz) cashew nuts, lightly toasted; 1 ½ teaspoons ground cardamom; 130 g (4 ⅓ oz) icing sugar; 500 ml (16 fl oz) pineapple juice; 1 small pineapple

Preparation info

Makes
one
30 cm 12 in ) tart

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This slightly tropical tart makes the depths of London’s winter seem more bearable. Serve warm with whipped cream, crème fraîche or vanilla ice cream.

Ingredients

1 small pineapple
500 ml (16 fl oz) pineapple juice

Method

Peel and quarter pineapple. Remove core and slice into pieces 1 cm (½ in) thick. Place in a saucepan (not aluminium), add pineapple juice and bring to the boil. Turn heat to a rapid simmer and cook until j

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Pineapple, Cashew and Cardamom Tart

Ingredients

Method

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