Ingredients

Method

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

Ingredients

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