A tart made using the irresistible combination of pineapple and coconut in a crisp pastry shell.
What makes it the ultimate summer Seriously From Waitrose dessert?
This tart is the Carribbean on a plate! I serve it with a mango puree. A reminder of holidays in the sun.
Sweet shortcrust pastry for the case.
2 cups pineapple plus juice (crushed)
Zest of 1/2 lime
2 tbsp castor sugar
2 tbsp custard powder
1 cup coconut milk
Line 20 cm pie dish with pastry and blind bake for 5 mins.
Put pineapple, juice, sugar, custard powder and coconut milk in pan and bring to boil stirring constantly. Remove from heat and stir in lime zest and beaten eggs. Pour mixture into pastry case and bake in preheated oven to 180 degrees until set, approximately 12-15 mins.