Serves 8
Ingredients
quarter (1 1⁄2 cups or 200 g) pineapple, finely diced 1 teaspoon butter 1 tablespoon caster sugar half cup (125 ml) thickened cream 1 tablespoon icing sugar half teaspoon vanilla extract half cup (125 ml) thick custard 8 small pastry tart shells
Prep Time: 20 minutes
Method
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For Pineapple topping:
Heat fry pan to medium high, then melt butter until foaming. - Add diced pineapple, sprinkle with caster sugar and sauté for 4 minutes, stirring once per minute or until pineapple begins to caramelise. Set aside and cool.
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For Custard filling:
In a large bowl whisk cream, icing sugar and vanilla until firm peaks form, then stir in custard. - Spoon custard cream filling into tart shells.
- Top with cooked pineapple and dust with icing sugar to serve.