PINEAPPLE FILLING
250 gms of Faranak’s Pineapple Coconut Conserve
1 small pineapple cut into pieces or 250 gms canned pineapple pieces
250gms mascarpone cheese
150ml cloted cream(you substitute with coconut cream, if prefered)
2 eggs
3 egg yolks
3-4 tblspn of Pulpy Pineapple juice
zest and juice of 1 lime

MERINGUE TOPPING
1 egg white
63g Caster Sugar (Golden preferred) approx. 1/4 cup

A can of pineapple slices for the pineapple florets

To make the pineapple coconut macaroon tart :
Preheat oven to 120°C fan-forced.
Grease a 25cm large Spring foam tin.
Whip eggs white gradually adding sugar to form gentle peaks, fold in desiccated coconut/ coconut flour.
Layer the mixture firmly into the base and sides of the tart tin. Bake for 30-35 minutes or until just golden.

To make the filling,
Whisk the cream, eggs, sugar, pineapple juice and colouring together. Strain the mixture into a clean bowl and carefully pour the filling into the baked tart shell. Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. To make the topping, whisk the egg white unti soft peak stage then gradually add the sugar to form a glossy meringue. Pile on top of the set tart and toast with a blowtorch (or preheat our oven’s grill to it’s highest setting).

For the pineapple florets
Thinly slice the pineapple and set aside on a lined baking sheet. Place the pineapple slices in an oven preheated to 100°C (80°C fan-forced) for 1 hour or until dried. While still warm, press the pineapple blossoms into a muffin tray for form flower shapes. Decorate the tart with the pineapple blossoms.