Pineapple and Coconut Tart

Directions

• Sift flour and icing sugar onto grease proof paper.
• Tip into a food processor.
• Add butter and mix for 30 seconds, or until mixture resembles fine bread crumbs,
• Add egg and mix to a stiff dough for 1 minute.
• Turn onto a floured surface roll into a ball and wrap in Cling Wrap and chill for 30 minutes.
• Preheat oven to 200 degrees.
• For the filling, stir in evaporated milk, sugar and 60 ml water in a saucepan over low heat, until sugar dissolves.
• Blend half the cornflour smoothly with 60 ml water.
• Add milk mixture and bring to the boil,stirring constantly until thickened.
• Remove from heat and stir in coconut, butter and vanilla. Cool slightly.
• Put pineapple in a saucepan; bring to the boil.
• Blend the remaining cornflour, egg yolks and 60 ml water to a smooth paste.
• Add to the pineapple and stir over a low heat until thickened.
• Cool slightly.
• Roll out pastry on a floured surface to a round; line a deep 20 cm flan tin.
• Line with grease proof paper and baking beans.
• Bake blind for 15 minutes, remove paper and beans and bake for a further 10 minutes.
• Cool on a wire tray.
• Spread coconut filling in the pastry case; spread pineapple mixture on top.
• Whisk egg whites in a polished bowl with an electric mixer until stiff peaks form.
• Gradually whisk in caster sugar at high speed.
• Swirl the meringue over the filling.
• Bake at 180 degrees for 10 minutes, until golden.