Pineapple Tart

Pineapple Tart

Posted by Kim McCosker on

Pineapple Tart

Serves 8 serves


  • 1 sheet short crust pastry
  • 400g can crushed pineapple
  • ¼ cup custard powder
  • cups milk


  • Preheat oven 180C. Lightly grease a 20cm round tart dish.
  • Line it with pastry and trim any overhanging with a small, sharp knife. Use these off cuts to build up any sides that don't quite reach the rim of the dish.
  • Prick the pastry bottom all over with a fork. This helps stop the pastry from " bubbling" during cooking.
  • Bake for 12 minutes or until lightly golden, remove and cool.
  • Meanwhile, gently boil the crushed pineapple and its juice in a saucepan.
  • Remove from heat and allow to cool completely.
  • Mix together the custard powder and milk until smooth and add to the cooled pineapple.
  • Stir over a low heat for 10 to 15 minutes, or until nice and thick.
  • Pour into the pastry shell.
  • Set in the fridge for at least 2 hours.

Recipe Notes

Clever idea: Decorate with fresh whipped cream and fresh fruit or flowers.

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