Brazilian recipe
Pineapple chilled tart (Torta de abacaxi)
A practical classic dessert, this pineapple tart combines the fruit’s freshness with a velvety cream for special occasions.
0.0 / 5 by 0 Reviews
Ingredients
1 can pineapple in syrup, rings
1 can condensed milk
2 cans milk
1 tablespoon cornflour
2 eggs, using only the yolks for the cream
1 box ladyfinger biscuits
1 packet grated coconut
1 can condensed milk
2 cans milk
1 tablespoon cornflour
2 eggs, using only the yolks for the cream
1 box ladyfinger biscuits
1 packet grated coconut
Where to find ingredients
Canned pineapple, condensed milk, milk, cornflour, eggs, ladyfinger biscuits and grated coconut can be found in supermarkets and general food shops. If ladyfinger biscuits are unavailable, sponge fingers can be used as a substitute, keeping ladyfinger biscuits as ideal.
Preparation method
- Prepare the cream by mixing the condensed milk in a pan
- Add the milk
- Add the cornflour
- Add the egg yolks
- Place over heat and stir constantly until it comes to the boil and becomes creamy
- Spread a small portion of the cream on the bottom of an ovenproof dish
- Moisten the biscuits in the pineapple syrup
- Make a layer with the moistened biscuits over the cream
- Arrange the pineapple rings over the biscuits
- Sprinkle on a portion of grated coconut
- Cover with the remaining cream
- Finish with a layer of grated coconut on top
- Place in the fridge to set before serving
Observations
This pineapple tart is a traditional dessert that balances the sweetness of condensed milk with the fruit’s natural acidity, giving a light and irresistible texture after chilling.
Ratings and comments