Pineapple Curd Tart

Thanks for these photos and recipe Marie R! It looks delicious!

https://www.woolworths.com.au/shop/recipes/pineapple-curd-tart

Ingredients for 10 servings

250g gingernut biscuits, broken; 250g butter, chopped; 1/3 cup moist coconut flakes; 2 free range eggs; 3  egg yolks; 1 1/2 cups caster sugar 1 and 1 half cups caster sugar; 2 tbs cornflour; 3/4 cup pineapple juice; 1 1/3 cups thickened cream; 1/2 pineapple, cut in half, sliced; 2/3 cup sour cream

Method

Place biscuits and 2 tbs coconut in a food processor. Process until crushed. Melt 125g butter, and add to biscuits. Process until combined. Press mixture over base and side of a 11x33cm (base) loose-based rectangular fluted tart pan. Chill for 15 minutes.

Place remaining butter, eggs, egg yolks and 3/4 cup sugar in a large heatproof bowl. Whisk cornflour with 1/2 cup pineapple juice. Add to butter mixture. Place the bowl over a saucepan of simmering water. Cook, whisking, for 10-15 minutes or until thickened and curd coats the back of a spoon. Spoon curd into biscuit shell. Smooth. Chill for 30 minutes.

Meanwhile, place remaining sugar in a large non-stick frying pan with remaining juice. Stir over low heat for 2 minutes or until sugar dissolves. Add pineapple. Increase heat. Boil for 5 minutes or until golden. Cool. Transfer pineapple to a sheet of baking paper.

Using an electric mixer, beat cream and sour cream in a large bowl until stiff peaks start to form. Toast remaining coconut. Serve tart topped with cream, caramelised pineapple, toasted coconut and caramel syrup.