Pineapple tart is a refreshing tart with a tropical flavour. The traditional recipe requires ingredients that are common in South Africa but hard to find elsewhere, but this recipe use New Zealand ingredients.
- 2 packets of passionfruit jelly (as substitute for pineapple jelly)
- 4 tablespoons of passionfruit pulp, optional
- 1¾ cup (450 ml) boiling water
- 1 x 250 gram packet of Tennis biscuits (or either Malt biscuits made by Arnott's or Krispies made by Griffin's)
- 1 x 450 gram tin of crushed pineapple, in juice
- 1 x 375 gram tin of evaporated milk, chilled
- 1 x 397 gram tin of condensed milk, chilled
Note about biscuits: Arnott's rectangular Malt biscuits fits well into a square dish, but tends to become too soft. Griffin's Krispies with coconut, although trickier to use for a crust due to its round shape, goes very well with the tropical taste and tends stays crispier.
- Dissolve jelly in water and let it chill in fridge until it has the consistency of egg white, but not set yet.
- Line biscuits in a 260 mm x 260 mm tart dish.
- Spoon crushed pineapple over biscuits and then pour remaining juice from tin over it.
- Whisk the evaporated milk and condensed milk together. Add jelly and whisk lightly. Pour over biscuits.
- Chill in fridge for two hours.
- If you used passionfruit jelly, spread 4 tablespoons of passionfruit pulp over the tart before serving.