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Air-fryer recipes

Banana-and-buttermilk flapjacks

20 minutes

Chocolate recipes

Loaded hummus with crunchy chickpeas

10 minutes

Asian recipes

Pineapple fridge tart

20 minutes

Pineapple fridge tart

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

For the crust:

200 g desiccated coconut
2 free-range egg whites, beaten until foamy
1⁄2 cup honey or maple syrup

For the filling:

250 g plain full-cream cream cheese
1 x 432 g can crushed pineapple, drained
60 g caster sugar
1⁄4 cup lemon juice
1 cup cream, whipped

For the sauce:

4 T butter
200 g Muscovado sugar
3⁄4 cup cream
1 t vanilla extract
1⁄2 t salt

Method

1. Preheat the oven to 180°C. To make the crust, mix the coconut, egg whites and honey. Press the mixture into a 21cm greased pie dish or tart case. Bake for 20 minutes or until golden brown, then cool.

2. To make the filling, beat the cream cheese, pineapple, sugar and lemon juice. Fold in the cream. Spoon the filling into the tart shell and chill for a few hours or overnight.

3. To make the sauce, melt the butter in a saucepan. Add the sugar and melt, stirring occasionally. Slowly pour in the cream and cook over a gentle heat for 10 minutes, or until melted and shiny. Add the vanilla extract and salt. Cool. Taste again and see if you need more vanilla or salt. Drizzle the sauce over the tart or serve separately.

Find more sweet tart recipes here.

Photographs: Myburgh du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom

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Pineapple fridge tart

Pineapple fridge tart

Ingredients

Method