John Myers
Tart with Pineapple
The perfect tart with pineapple recipe with a picture and simple step-by-step instructions.
- 1 Pc. Puff pastry roll fresh from the refrigerated shelf
- 1 packet Custard powder
- 400 ml Milk
- 2 tablespoon Sugar
- 2 tablespoon Creme fraiche Cheese
- 1 piece Egg
- 1 piece Pineapple fresh
- 2 tablespoon Powdered sugar
- Set the oven to 180 ° and preheat it. Roll out the puff pastry and place in the cake tin. Heat the milk with 2 tablespoons of sugar … reserve 2 tablespoons of milk and stir in the pudding powder. Now add the mixed porridge to the boiling milk and boil vigorously, let it cool down a little.
- Now it’s time for the pineapple. First remove the skin and then remove the annoying eyes. Quarter the pineapple and cut the stiff stalk. Now cut the quarter pieces into thin slices. The pudding has now cooled down, now I add the egg and the 2 tablespoons of cremme fraiche and stir it with the pudding.
- I spread the cream on the puff pastry base and then cover it with the pineapple slices, sprinkle the powdered sugar over it. now it can be in the oven for almost an hour. Let it cool in the baking pan ………. and let it taste for you … Cream goes well with it …..
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