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One baked short crust pastry case
1 can crushed pineapple (15oz)
2 egg yolks
2 rounded tablespoons cornflour
1 rounded teaspoon butter
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
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.
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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