Brazilian recipe
Pineapple Tart (Torta de abacaxi)
A classic, fuss-free dessert, this tart combines the freshness of pineapple with a velvety custard, making it a lovely choice for special occasions.
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Ingredients
1 tin of pineapple in syrup (rings)
1 tin of condensed milk
2 tins of milk
1 tablespoon cornflour
2 eggs (use only the yolks for the custard)
1 packet of sponge finger biscuits
1 packet of desiccated coconut
1 tin of condensed milk
2 tins of milk
1 tablespoon cornflour
2 eggs (use only the yolks for the custard)
1 packet of sponge finger biscuits
1 packet of desiccated coconut
Where to find ingredients
Look for the ingredients in the chilled dairy aisle, baking section and fruit preserve aisle of supermarkets. If needed, use tinned pineapple rings and a plain sponge finger biscuit as a substitute for champagne biscuits.
Preparation method
- Make the custard by mixing the condensed milk in a saucepan
- Add the milk
- Stir in the cornflour
- Add the egg yolks
- Bring to the heat and stir constantly until it boils and reaches a creamy consistency
- Spread a small amount of the custard over the base of a baking dish
- Dampen the biscuits in the pineapple syrup
- Make a layer with the dampened biscuits over the custard
- Arrange the pineapple rings over the biscuits
- Sprinkle over some of the desiccated coconut
- Cover with the remaining custard
- Finish with a layer of desiccated coconut on top
- Chill in the fridge to set before serving
Observations
This pineapple tart is a traditional dessert that balances the sweetness of the condensed milk with the fruit's natural acidity, resulting in a light, irresistible texture once chilled.
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