Totally indulgent… oh yes, sweet dreams are made of this!

With Lent almost upon us, and no doubt many committed Brummies putting chocolate to one side for 40 days, why not treat yourself to one final little sweet hurrah with this delicious recipe, packed with white chocolate and pineapple goodness.

Ingredients 

• 125g sugar

• 140g egg yolk

• 400g white chocolate

• 50g butter

• 600ml double cream

• Splash of water

• Pre-baked tart case

• Pink peppercorns

• Pineapple prepared into dices

• 50g sugar

Method

Add 50g sugar to 2 tbsp of water in a pan over medium heat. Allow sugar to melt and bring to a boil and wait for it to turn dark amber in colour. Remove from heat, toss in the pineapple chunks until coated in the caramel then set aside until cooled

Add egg yolks into a mixing bowl. Add sugar into saucepan with a splash of water, heat to a soft ball then pour into the mixing bowl of egg yolks while whisking with electric mixer. Continue to whisk the eggs until they become light and form a sabayon (light sauce). Melt the butter and chocolate together over a bain-marie and fold into the sabayon.

Whisk the double cream in a mixing bowl until you get soft peaks, fold into it the sabayon mixture and then using a piping bag fill your pre- baked tart case. Add the pineapple chunks in caramel to the top of the tart. Garnish with the crushed pink peppercorns. And enjoy!