2 2/3 cup (300 g) 10 oz diced fresh pineapple flesh or drained, canned pineapple pieces in natural juice
1 x 19 cm (6 1/2 inch) round pastry case
300 g (10 oz) Greek yogurt
3 tbsp Demerara (raw) sugar
a small bunch of fresh mint
1 x 19 cm (6 1/2 inch) round pastry case
300 g (10 oz) Greek yogurt
3 tbsp Demerara (raw) sugar
a small bunch of fresh mint
method
1. Preheat the grill to a hot setting
2. Line the grill pan with foil and place the pastry case inside. Fill the case with the pineapple.
3. Spoon over the yogurt to cover the pineapple and sprinkle thickly with sugar. Carefully cover the pastry rim with strips of foil and then place under the grill for 1-2 minutes until the sugar has melted and caramelised.
4. Wash and shake dry the mint, and chop finely. Remove the foil and slice the tart into wedges.
5. Serve each portion sprinkled with chopped mint. Cook's tip: if you have a cook's blow-torch, then you can caramelise the sugar with this instead of the grill.
2. Line the grill pan with foil and place the pastry case inside. Fill the case with the pineapple.
3. Spoon over the yogurt to cover the pineapple and sprinkle thickly with sugar. Carefully cover the pastry rim with strips of foil and then place under the grill for 1-2 minutes until the sugar has melted and caramelised.
4. Wash and shake dry the mint, and chop finely. Remove the foil and slice the tart into wedges.
5. Serve each portion sprinkled with chopped mint. Cook's tip: if you have a cook's blow-torch, then you can caramelise the sugar with this instead of the grill.
serving amount
serves: 4
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