Pineapple Tart

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One baked short crust pastry case

First Layer:

1 can crushed pineapple (15oz)

2 egg yolks

2 rounded tablespoons cornflour

1 rounded teaspoon butter

Second Layer:

1 cup milk,

1 level dessertspoon custard powder

1 level dessertspoon cornflour

2 level tablespoon sugar

2 egg whites

pulp of 2 passionfruit

knob of butter


First Layer:

Bring pineapple and syrup to boiling point.

Remove from heat and add beaten egg yolks mixed with cornflour.

Stir in with 1 tablespoon cold water.

Stir over gentle heat until thickening, then stir in butter and remove from heat.

When cold turn into pastry case.

Second Layer:

Mix together cornflour, custard powder, and sugar.

Stir in 1/4 cup water.

Heat milk to boiling point, add cornflour mixture and stir over moderate heat 1 to 2 minutes.

Stir in butter, set aside until cold.

Beat egg whites and fold with passionfruit pulp.

Spread over layer in pastry case.

Put in refrigerator till thoroughly chilled.

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