Tropical Sweet Pizza
1 hr 10 min.
- ¾ cup Puff pastry (cold)
- all-purpose flour (for rolling out)
- 4 egg yolks
- ½ cup superfine caster sugar
- ⅛ cup all-purpose flour
- 1 Vanilla bean (scored down the middle)
- 1 ½ cups milk
- ⅔ cup Strawberries (hulled and sliced)
- 4 Kiwi (peeled and sliced)
- ½ Pineapple (peeled, cored and sliced into strips)
- ½ cup Shredded coconut
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
Roll out the pastry on a lightly floured surface into a 1cm thick round of 10 inches in diameter. Prick the base and chill for 15 minutes.
Cut a circle of clingfilm larger than the pastry so that it completely covers the pastry and more. Cut a round of greaseproof paper to precisely cover the surface of the pastry and arrange some baking beans or rice all over the greaseproof paper.
Cover this again with clingfilm and bake in the oven on a baking sheet for 15 minutes until golden all over. Remove the parchment and beans at this point, brush the base with the beaten egg yolk and return to the oven to allow the centre to brown for 5 minutes. Remove from the oven and allow to cool completely on a wire rack before turning out.
Make the filling by whisking the egg yolks with the sugar until pale and thick. Sift in the flour and whisk well. Combine the vanilla pod and the milk in a sauce pan and bring to the boil. Pour the milk onto the egg yolk mixture whisking simultaneously until fully incorporated. Return the mixture to the saucepan and whisk gently over a medium-low heat until it comes to the boil and thickens. Cook for a further 2 minutes before removing from the heat and transferring to a piping bag with a straight nozzle. Chill in the fridge until cold.
Once cold, pipe into the base of the pastry case. Arrange the kiwi fruit, strawberries, pineapple on top, evenly and sprinkle the desiccated coconut on top before serving.