Chocolate And Pineapple Spice Pie

Turn the oven on (180 °C). Roll out the dough to 3 mm thick, place it in a buttered pie pan and press the bottom and edges, cut off the excess. Put it in a cool place for 30 minutes. Line with parchment paper and dried vegetables. Bake for 15 min, then remove the ballast. Put back in the oven for 5 min. Let cool.

Set the oven to (150 °C). Break the chocolate into small pieces. In a saucepan, bring the milk and cream to a boil, for the mixture over the chocolate the mixture over the chocolate, stirring to smooth it.

In a bowl, beat the whole egg with the yolks and powdered sugar. While still whisking, pour in the melted chocolate little by little. Mix to obtain a homogeneous cream and pour it on the bottom of the pie. Smooth with a spatula. Refill 20 min. The cream must be taken while remaining very smooth.

Let the tart cool and unmold it carefully on a rack. Slice the plumet and the base of the pineapple (keep some soft leaves). Peel and slice the pineapple and cut it into regular triangles. Melt the butter in a large frying pan. Add the brown sugar and let it brown.

Add the scraped pulp of the vanilla pods, the ginger and the pepper. Cook the pineapple triangles, turning them with a spatula until they are golden but still firm. Remove from the heat and drizzle with the warmed rum. Flame them and let them cool. Garnish the center of the chocolate pie with the pineapple triangles and pineapple triangles in the center of the pie and place small leaves on top.