John Myers
Pineapple Semolina Tart
The perfect pineapple semolina tart recipe with a picture and simple step-by-step instructions.
- 20 g Butter
- 500 ml Milk
- 320 g Flour
- 1 dice Yeast
- 4 Sugar
- 3 Eggs
- 100 g Soft wheat semolina
- 250 g Quark
- 120 ml Advocaat
- 1 Can Pineapple
- Heat the butter and 100ml milk. Knead with flour, yeast, 4 tablespoons sugar and 1 egg. Covered for 30min. let go. Bring the rest of the milk to the boil, stir in the rest of the sugar and semolina, 1min. simmer, cool briefly. Stir in the quark, the rest of the eggs and liqueur.
- Preheat the oven to 180 degrees. Drain the pineapple. Roll out the yeast dough and place in a tart pan.
- Spread a thin layer of semolina on the bottom. Top with pineapple and semolina, 40min. to bake.
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