Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
10
- 250grams gingernut biscuits, broken
- 250grams butter, chopped
- 1/3 cup moist coconut flakes
- 2 free range eggs
- 3 egg yolks
- 1 1/2 cups caster sugar
- 2tablespoons cornflour
- 3/4 cup pineapple juice
- 1 1/3 cups thickened cream
- 1/2 pineapple, cut in half, sliced
- 2/3 cup sour cream
Nutrition per serving
2790kJ / 666Cal
2790 Kilojoules or 666 Calories
32% of daily energy intake*
Protein
4.5grams
Fat
45.7grams
Carbs
59.4grams
Sugars
45.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Send tastebuds into a frenzy with this pineapple curd tart topped with cream, caramelised pineapple and toasted coconut. It's a tropical dream!
Method
Step 1 of 4
Place biscuits and 2 tbs coconut in a food processor. Process until crushed. Melt 125g butter, and add to biscuits. Process until combined. Press mixture over base and side of a 11x33cm (base) loose-based rectangular fluted tart pan. Chill for 15 minutes.
Step 2 of 4
Place remaining butter, eggs, egg yolks and 3/4 cup sugar in a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to butter mixture. Place the bowl over a saucepan of simmering water. Cook, whisking, for 10-15 minutes or until thickened and curd coats the back of a spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.
Step 3 of 4
Meanwhile, place remaining sugar in a large non-stick frying pan with remaining juice. Stir over low heat for 2 minutes or until sugar dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden. Cool. Transfer pineapple to a sheet of baking paper.
Step 4 of 4
Using an electric mixer, beat cream and sour cream in a large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart topped with cream, caramelised pineapple, toasted coconut and caramel syrup.
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