Serves 2 (with a bit of extra ice-cream for another time)
You will need to begin this recipe the day before
Half large pineapple, skin removed, cut into 1cm-thick slices then cut into wedges
1 sheet puff pastry, cut into 22cm circle (use a plate or cake pan as a guide)
70g caster sugar
40ml dark rum
1/2 tsp vanilla bean paste
30g butter, cubed
CARAMEL YOGHURT ICE-CREAM
6 egg yolks
120g raw caster sugar
200ml thickened cream
200ml full cream milk
250ml five:am dark caramel yoghurt
1 tsp sea salt flakes
To make caramel yoghurt ice-cream, in a large bowl combine yolks, raw caster sugar and salt. Use an electric beater to beat until the mixture becomes pale and doubles in volume.
Combine cream and milk in a medium-sized, heavy-based saucepan over low-medium heat. Bring the mixture to a gentle simmer, then remove from heat and slowly pour over the egg yolk mixture, whisking as you go. Pass mixture through a fine sieve (discard any eggy bits caught in the sieve), then pour back into the saucepan.
Prepare a large bowl with ice water. You will need to place another, smaller bowl inside (you will be pouring the custard mixture into this bowl soon so make sure it's big enough!). Place saucepan containing custard mixture over a low-medium heat and heat very slowly, using a spatula to continually scrape down the sides. You'll need to get the mixture to 82ºC so use a kitchen thermometer and watch very, very closely (disregarding these instructions will result in sweet scrambled eggs. Gross). The SECOND your custard reaches 82ºC remove from heat, pour mixture into the bowl which is floating on iced water. You want to stop the cooking process immediately - scrambled egg ice-cream is vomit-worthy (Heston might disagree with me here but I'm not feeling adventurous today).
Transfer the mixture to a chilled bowl of an ice-cream maker and churn for 25-30 mins or until thickened. You might like to use the ice-cream like this but I prefer to pop it into the freezer for a few hours to harden up.
To make tarte tatin, preheat a fan-forced oven to 170ºC. Combine caster sugar, rum and vanilla bean paste in an 18cm non-stick, oven-safe frypan then place over medium-high heat and cook until sugar has dissolved. Add 350g of the pineapple wedges and carefully stir to coat. Cook for a further 5 mins or until pineapple is soft and caramel is dark golden in colour. Remove from heat, sprinkle over butter cubes. Pop puff pastry circle on top (be careful to centre it) then use a wooden spoon to push the edges down into the caramel mixture (don't worry about making it neat. If you are OCD like me this will be difficult, but trust me on this one, rustic is better for this dish!). Pop into the oven and bake for 30 mins or until puff pastry is lovely and puffy and golden.
Remove from oven and top with a generous scoop(s) of caramel yoghurt ice-cream.