• Ingredients: 21
  • Serves: 6

Grilled pineapple tart with raspberries and chipotle cream with special equipment: a 9- by 1-inch round tart pan with removable bottom; a small pastry brush.

Ingredients

For crust

For filling

For glaze

  • Special equipment: a 9- by 1-inch round tart pan with removable bottom; a small pastry brush

For the Streusel

  • 1/2 cup pecans, toasted and coarsely chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp. cinnamon
  • Pinch of salt
  • 4 to 6 tbsps. cold unsalted butter, diced

Chocolate Curls

Stir sugar and water 1 minute (mixture will bubble vigorously), then stir in:

  • 2 1/2 tbsps. dark rum
  • 1 tsp. vanilla extract

Directions

Make crust:

  1. Step 1 Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.

    For this step you will need

  2. Step 2 Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.

    For this step you will need

  3. Step 3 Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.

Make filling and grill pineapple:

  1. Step 4 While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved.

    For this step you will need

  2. Step 5 Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well.

    For this step you will need

  3. Step 6 Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal.

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  4. Step 7 Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  5. Step 8 While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery).

    For this step you will need

  6. Step 9 Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total.

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  7. Step 10 (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes.

    For this step you will need

Assemble tart:

  1. Step 11 Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface.

    For this step you will need

  2. Step 12 Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan.
  3. Step 13 Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.

    For this step you will need

Make glaze:

  1. Step 14 Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.

    For this step you will need