Pineapple Tartlets Recipe
Pineapple Tartlets Recipe with Sweet Flan Pastry, Custard Powder, Sugar, Milk, Chocolate, Pineapple Slices and Cream
INGREDIENTS
4 oz (100g) Sweet Flan Pastry (for recipe click here)
2 level tablespoons Custard Powder
1-2 tablespoons Sugar
3/4 pint (450ml) Milk
4 oz (100g) Plain Chocolate
1 Can of Pineapple Slices
Cream
METHOD
Heat the oven to Mark 6 or 425F or 220C and have ready a 6-7 large tartlet tins. Use the flan pastry to line the tins, prick well and bake blind. Mix the custard powder, and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the custard powder, stirring as you do so. Return to the saucepan and bring to the boil, stirring all the time. Leave to cool covered with foil or damp greaseproof paper.
Melt the chocolate in a bowl over hot water and spread on the insides of the baked pastry cases. Whisk the cold custard and fill the tartlet cases. Top with a slice of pineapple and serve decorated with cream.
Based on the Pineapple Tartlets Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).