My Mum used to make this tart at our home in North Queensland when I was a child. Every time I make it, with a few additions of my own, it reminds me of the smells and the beautiful Frangipani flowers of the tropics.
Ingredients
| 3 ounces | Caster sugar |
| 1 pinch | Salt |
| 1 dessert spoon | Plain flour, Rounded |
| 2 whole | Eggs, Separated |
| 1 cup | Milk |
| 1 ounce | Butter |
| 1 Tbsp | Coconut (Main) |
| 1 tin | Canned sliced pineapple, Medium size (Main) |
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Directions
- Preheat oven to 180 degrees, line a pie dish, a deep 20cm pie dish, with a sheet of bought sweet pastry. Bake blind and set aside to cool.
- Combine sugar, flour, salt and egg yolks in a saucepan. Add milk and stir over medium heat until the mixture boils and thickens. Cook for five (5) minutes, remove from heat. Add butter and coconut. Place a layer of mixture into the bottom of pie crust. Add layer of drained pineapple pieces then cover with rest of cream mixture.
- Beat the saved egg whites, gradually add 4 ounces of caster sugar. Beat until sugar is dissolved. Place meringue of top of tart and lightly brown in the over.
