This is the first dessert I’ve made from Le Pigeon, the complete dish should include a soy milk foam, rum marinated pineapple and pineapple sorbet. I skipped that and got on with the tart which was enough work by itself.

This was a very cool recipe which included freezing the pastry cases and baking from frozen and a caramel aerated with baking soda to make the very light macadamia nut praline.