For the base:
4oz cold butter
¼ cup sugar
1 ½ cups flour
1 large egg yolk
2 tbs heavy cream
In a medium bowl, whisk together flour and sugar. Cut in cold butter until mixture resembles coarse meal.
In a small bowl, whisk together yolk and cream. Mix into flour mixture until dough comes together and can be formed into a ball. Flatten into a 6-inch disk and wrap dough in plastic wrap. Refrigerate for 30 minutes.
On a lightly-floured surface, roll dough to fit a 9-inch tart pan with removable base (alternately, use a springform pan). Press into pan and refrigerate until firm.
Blind bake tart (by covering with a circle of parchment paper and weighing down with either dried beans or rice) at 400-degrees for five minutes. Lower heat to 375 and bake for 15-20 minutes, or until set. Lift out parchment and lightly prick the bottom and continue baking 10-15 minutes, until done on the bottom. Cool on wire rack.
For the filling:
5 large egg yolks
2/3 cup plus ¼ cup sugar
10 tbs fresh pineapple puree
4 tbs butter, cubed
4 gelatine leaves, soaked in cold water
1 egg white
In a heavy, non-reactive saucepan, beat yolks and sugar until well blended. Stir in 7 tbs of the puree and the butter. Cooking over med-low heat, stir constantly until mixture resembles hollandaise sauce (thickly coats a wooden spoon but still pour able). Don’t allow to boil. Pour into a strainer over a medium bowl. Press through strainer and add remaining puree.
Squeeze water out of gelatine and stir into the pineapple curd mixture. Let cool to room temperature.
Beat egg white until frothy, add remaining ¼ cup sugar and beat to stiff peaks. Mix 1/3 into pineapple curd mixture and lightly fold in remaining 2/3. Pour into cooled tart shell and freeze overnight. Garnish with fresh pineapple (shown sprinkled first with sugar and toasted with a butane torch).