Vanilla Cream Cheese Tart with Spicy Pineapple Compote

Put the flour and powdered sugar in a bowl and mix together. Then add the egg, the water, the pinch of salt and the butter in flakes and quickly work by hand into a smooth dough, wrap it in cling film and let it rest for 1 hour in the refrigerator.

Then roll it out very thinly between two cut freezer bags, peel off the top freezer bag, place the tart tin upside down and cut with a "seam allowance" of 1 cm, turn the tart tin and bag over, peel off the bag, then the dough slides in as if by itself form.

Now prick the dough base several times with a fork and line it with a piece of aluminum foil or baking paper. Adjust the aluminum foil really well to the tart pan. Now place the legumes on the aluminum foil and bake in the oven preheated to 200 degrees for about 25 - 30 minutes.

Then take it out of the oven, remove the aluminum foil with the legumes and let the base cool down really well.

Put the sugar and lemon juice in a saucepan, add 3 tablespoons of cream cheese and stir well. Scrape the pulp out of the vanilla pod and add the pulp and pod to the pot. Soak the gelatine in cold water and stir the remaining cream cheese with the creme fraiche until it is really smooth.

Now put the saucepan on the stove and heat the lemon juice mixture - do not boil. Then remove the vanilla pod and dissolve the cold gelatin in it and take the saucepan off the stove. Now add a third of the cream cheese and creme fraiche mixture to the lemon juice and stir well.

Now add this in turn to the rest of the cream cheese and creme fraiche mixture and stir well to avoid any lumps. Now put everything on the baked base and let it set in the refrigerator overnight.

Remove 3 tablespoons of the orange juice and use them to mix the starch. Now bring the orange juice to the boil together with the sugar and then add the starch mixture, cook well for another minute (otherwise the starch will not bind). Then remove from the heat and now add the chilli and fold in the pineapple cubes, also preferably let cool well in the refrigerator overnight.

Spread a few Thai basil leaves on the tart and place the tart on a dessert plate and pour the pineapple compote on top.