Got a pineapple? Make this...🍍🌶️

Today we'll find out if sichuan peppercorn, cashews and pineapple go together. I think they do!
CHAPTERS
00:00 Intro
00:10 Pastry dough
00:33 Cashew frangipane
00:40 Crushing sichuan peppercorns
00:57 Frangipane mixture
01:12 Testing spice levels
01:44 Pineapple dissection
02:02 Shaping the pastry dough
02:02 Shaping the pastry dough
02:25 Blind baking
02:41 Decorating and baking
03:10 Plating and tasting
INGREDIENTS
Pastry dough
175g/6.2oz plain flour
115g/4oz cold butter (cubed)
25g/0.8oz icing sugar
2 tbsp ice/cold water
Frangipane filling and topping
100g/3.5oz toasted cashews
80g/2.8oz soft butter
100g/3.5oz caster sugar
1 tbsp sichuan peppercorns
1 egg
1 pineapple (mine was Taiwanese and had a soft edible core)
Dried Chilli
METHOD
Pastry dough
1. Add all the ingredients into a food processor
2. Pulse blend until the dough has just come together
3. Tip on countertop and press together with hands
4. Wrap and leave in fridge for 1 hour
5. Place onto a piece of baking paper roughly the size of a 23 cm / 9-inch tart pan
6. Whack evenly on all sides with rolling pin
7. Roll into circle
8. Place onto 23 cm / 9-inch tart pan and press into pan
9. Poke bottom with holes, place back in fridge
10. Preheat the oven to 190 °C / 375 °F
11. Line with baking beans and blind bake for 20-25 mins
Frangipane
1. Blitz cashews in food processor
2. Combine all the ingredients (add chilli to taste - I did about 2-3 pinches)
Assembly
1. Cut up pineapple into discs then halves
2. Spread frangipane evenly inside tart shell
3. Place pineapple on top
4. Sprinkle with dried chilli
5. Bake for 30 minutes
Instagram: / ninglohh
💌 [e-mail]
Music: Kyrhan - Wade By - thmatc.co/?l=CB3AF60B
#pineapple #spicyfood #fruittart #frangipane

[@nyleramos8198]

Looks great! Those flavors all seem like they go so well together

[@ninglohh]

Thank you! Hope you try it :)

[@cuisineumamir]

👍👍nice recipe 😋😋

[@ninglohh]

thank you!! ☺️

[@jinghanxenia]

go singapore