Pineapple and Coconut Tart recipe is a step up from the Lemon Meringue that most of us know, give this a try you can even any other tarty flavoured fruit instead of the Pineapple.
Method
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Sift flour and icing sugar onto grease proof paper.
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Tip into a food processor.
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Add butter and mix for 30 seconds, or until mixture resembles fine bread crumbs,
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Add egg and mix to a stiff dough for 1 minute.
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Turn onto a floured surface roll into a ball and wrap in Cling Wrap and chill for 30 minutes.
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Preheat oven to 200 degrees.
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For the filling, stir in evaporated milk, sugar and 60 ml water in a saucepan over low heat, until sugar dissolves.
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Blend half the cornflour smoothly with 60 ml water.
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Add milk mixture and bring to the boil,stirring constantly until thickened.
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Remove from heat and stir in coconut, butter and vanilla. Cool slightly.
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Put pineapple in a saucepan; bring to the boil.
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Blend the remaining cornflour, egg yolks and 60 ml water to a smooth paste.
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Add to the pineapple and stir over a low heat until thickened.
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Cool slightly.
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Roll out pastry on a floured surface to a round; line a deep 20 cm flan tin.
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Line with grease proof paper and baking beans.
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Bake blind for 15 minutes, remove paper and beans and bake for a further 10 minutes.
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Cool on a wire tray.
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Spread coconut filling in the pastry case; spread pineapple mixture on top.
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Whisk egg whites in a polished bowl with an electric mixer until stiff peaks form.
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Gradually whisk in caster sugar at high speed.
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Swirl the meringue over the filling.
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Bake at 180 degrees for 10 minutes, until golden.
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Serve warm or cold
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Serve with a dusting of icing sugar and whipped cream
