Pineapple, Coconut and Lime Vlaai

If you had to divide The Netherlands into two on a cultural basis the most logical choice would be to divide it into ‘above the big rivers’ and ‘below the big rivers’. The south of the Netherlands is traditionally catholic and the north is protestant. I grew up in the protestant bit (in the infamous Dutch Bible Belt) and boy, do they like a basic life style. And you can say what you like about catholics, but they know how to have fun (although I think I’m too much of a Calvinist to enjoy carnaval). The Dutch kitchen in general in very boring (mainly because of the protestants), but the south has some interesting dishes. One of them is the “vlaai”.

A vlaai is basically a pie/tart that has yeasted pastry(/dough, not entirely sure which category it falls into). The filling is usually a mix of pastry cream and fruit or rice with a crumble or lattice topping. And as a former housemate who comes from the south (who gave me a recipe for it, which I slightly ignored) told me, apparently it can only officially be called a vlaai when it’s baked in its entirety and not when you just blind bake the case.

Because my beloved road bike is currently at the shop (which means I have a bit of spare time) I decided to bake a vlaai. And since I’m not from the south I thought to myself: “screw the traditional flavours, I’m going exotic!”. Probably because the weather has been really nice the past week or so. This is only the second vlaai I have ever made, which you can probably tell from the slightly underbaked crust…. (I changed the recipe so it won’t happen again).

This is a recipe for a 25cm tart tin, so if you’re using a different size you need to rescale the ingredients.

Pineapple, Coconut and Lime Vlaai

The Base
– 1 tsp dried yeast (or about half a packet)
– 75ml milk (don’t use skimmed, because you might as well use water)
– 150g flour
– pinch of salt
– 10g butter
– 1.5 tbsp sugar
– 1.5 tbsp (olive) oil
– 1 egg yolk

Filling
– 160ml coconut milk
– juice of 1 lime
– 15g flour
– 30g sugar
– 20g corn starch
– 6 egg yolks (egg whites can be frozen if you don’t have an immediate use for them)
– about half a pineapple

Crumble Topping
– 75g butter
– 120g sugar
– 75g flour
– 45g desiccated coconut
– zest of 1 lime

Step 1. If you need to activate the yeast first, mix it with the lukewarm milk.
Step 2. Put the flour, salt, butter, sugar, oil and egg yolk into a bowl.
Once the yeast has been activated add the milk/yeast mixture. Knead it into a ball (it will be a bit sticky at first). You don’t need to knead it as long as bread dough, but you want to be sure all the ingredients as well mixed.

Step 3. Put the dough back into the bowl, cover it and let it rise for about 30 minutes to an hour.
Step 4. Mix the egg yolks with the flour, sugar and corn starch.

Step 5. Heat the coconut milk and lime juice on a medium heat till it starts to steam a bit. Then pour a bit of it into the egg yolk mixture while you stir it. You need to do this in order to make sure you don’t cook the egg yolks.

Step 6. Put the pan back on the heat source and pour the egg yolk mixture into the rest of the milk. Don’t forgot to keep stirring, or you will get lumps. You might need to keep it on the heat for a bit before it thickens, but in my case it thickened up almost instantly. Once it thickens a bit take it off the heat and let it cool down a bit. It’s okay if it’s a bit runny, it should set more during the bake.

Step 7. Once the pastry/dough has risen a bit (it won’t rise that much), knock the air out, form into a ball and roll out on a well floured work surface till it’s big enough to cover the tin. Make sure you flour to your rolling pin as well, or it will stick.

Once it’s big enough transfer it to the (buttered, or in my case sprayed) baking tin (it’s easy to roll it around your pin). Make sure you press it into the corners and then use the rolling pin to cut off the overhanging bits. Set aside to let it rise again for a bit.

Step 8. Rub the butter into the flour, sugar, desiccated coconut and lime zest till you have a nice crumbly texture.


Step 9. Cut about three 1,5cm slices off your pineapple and remove the skin and center.
Step 10.Once the dough has risen a bit again (15-20 minutes should do), fill it with the coconut pastry cream, add the pineapple and top with the crumble.



Step 11. Bake for about 35-40 minutes at 180° (about 165° for fan ovens).

Tastes excellent with a smoothie made with frozen pineapple, coconut milk, milk, lime juice and a dash of piña colada!

Enjoy!

Nederlands
Voor vorm van 25cm.

Bodem
– 75ml melk (geen magere, dan kan je net zo goed water gebruiken)
– 1tl gist (of half zakje)
– 150g bloem
– snufje zout
– 10g boter
– 1.5el suiker
– 1.5el (olijf)olie
– 1 eierdooier

vulling
– 160ml kokosmelk
– sap van 1 limoen
– 15g bloem
– 30g suiker
– 20g maizena
– 6 eierdooiers (eiwitten kan je prima invriezen)

Kruimeldeeg
– 75g boter
– 120g suiker
– 75g bloem
– 45g geraspte kokos
– rasp van 1 limoen

Stap1-3 . Activeer het gist in de lauwe melk (voor ongeveer 10 minuten). Giet het daarna in de kom bij de bloem, zout, boter, suiker, olie en eierdooier. Kneed het voor een paar minuten tot alles goed gemengd is en het een beetje deegachtig is. Doe weer in de kom, dek het af en laat het 30 minuten tot 1 uur rijzen.
Stap 4-6. Meng de eierdooiers, suiker, bloem, en maizena tot het een egaal mengsel is. Verhit de kokosmelk en limoensap tot het beetje begint te stomen. Giet wat van de melk bij het ei-mengsel terwijl je klopt (‘familie maken’ zoals Rudolph het noemt). Zet melk weer terug op vuur en giet het ei-mengsel al kloppende bij de melk. Klop tot het begint te verdikken (zou niet zo lang moeten duren). Haal van vuur af en laat wat afkoelen. Het hoeft niet helemaal stijf te zijn, dit komt wel in de oven.
Stap 7. Rol het deeg op een bebloemd werkblad uit tot het groot genoeg is om de vorm te bekleden. Zorg ervoor dat de deegroller ook bebloemd is. Bekleed daarna de, beboterde of besprayde, vorm met het deeg. Verwijder met de deegroller het overtollige deeg (moet niet teveel zijn). Laat deeg weer rijzen (15-20 minuten).
Stap 8-10. Wrijf de boter in de bloem, suiker, kokos en rasp tot het een kruimelig deeg is. Snijd ongeveer 3 plakken (van zo’n 1.5cm) van de ananas en verwijder de schil en het midden. Als het deeg weer beetje gerezen is, giet dan de kokos-banketbakkersroom in de vorm, verdeel de ananas erover en bedek met het kruimeldeeg.
Stap Stap 11. Bak voor ongeveer 35-40 minuten op zo’n 180° (165° voor ventilatorovens).

Erg lekker met een smoothie van bevroren ananas, kokosmelk, (magere) melk, citroensap en een scheutje piña colada!

Veel plezier!

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One Comment Add yours

  1. Jeny says:

    This looks delicious, Tobias! I would love to have a piece of this.

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