Start this recipe by lining a 24cm flan tin with sweet pastry. Mix all ingredients for the filling together, pour into the mould and bake at 180`c for 20 minutes. To make the glaze for the top, mix the 150g sugar, 50ml water and 150g pineapple and boil at 110`c till mixture becomes thick. Then take off the heat and mix in 50g of diluted gelatine powder. Then leave to cool and then add the mixture to the top of the tart as a garnish.

Serves 12

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