Pineapple and basil tart

Ingredients for 1 servings:

• 165 g flour
• 55 g sugar
• 80 g butter, soft
• ½ m.-sized lemon(s), zest
• 1 medium egg yolk
• 1 tsp vanilla extract
• Pulses for blind baking
• 1 large pineapple
• 45 g sugar
• 1 tbsp lemon juice
• 40 g cornstarch
• 2 stalk(s) basil
• 200 ml milk
• 100 ml cream
• 1 tsp vanilla extract
• 2 medium-sized egg yolks
• 20 g sugar
• 1 tsp, heaped agar-agar
• 1 bag of cake glaze, clear
• 1 tbsp sugar
• 125 ml water
• pineapple pieces
• 1 tbsp powdered sugar
• basil leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Base: Knead all ingredients using a food processor, wrap in cling film, and refrigerate for about 30 minutes. Roll out the dough with a rolling pin and place it in a 35 x 13 cm rectangular tart tin. Fill the tin with pulses and blind bake the base for 15 minutes at 175°C (top/bottom heat). Then remove the pulses and bake the base for another 5 minutes. Allow the finished tart base to cool completely. Pineapple and basil layer: Peel the pineapple, cut into approximately 1.5 cm slices, quarter these, and remove the stems. Then finely purée 500 g of pineapple with the lemon juice. The remaining pineapple will be used for decoration. Bring 2/3 of the purée to a boil in a saucepan. Add the basil and let it steep for 10 minutes. Mix the remaining purée with the sugar and cornstarch. Remove the basil from the pan and add the remaining purée to the warm mixture. Bring everything back to a boil. Pour the pineapple purée onto the tart base and spread evenly. Vanilla cream: Beat the egg yolks with the sugar until creamy. Place the remaining ingredients in a saucepan and bring to a boil. Stir the milk into the egg mixture in a thin stream. Then return the entire cream to the pan and bring to a boil again, stirring constantly. Ladle the finished cream onto the pineapple cream. Allow everything to cool completely. Finish: Mix 125 ml of water, the cake glaze, and sugar in a saucepan and bring to a boil. Carefully pour the cake glaze onto the cream and top with the remaining pineapple quarters. Dust the slices with powdered sugar and gratinate with a blowtorch. Finally, garnish the tart with basil leaves.