Creamy Pineapple Tart

Creamy Pineapple Tart

Crust:
150 gram butter
3 tbsp vanilla infused caster sugar
300 ml flour
1 tsp baking powder

Filling:
1 egg
200 ml Crème fraîche (15% or 34%)
50 ml vanilla infused caster sugar
2 cans (227 gram each) of canned crushed pineapple with juice
1 tsp lemon zest (lemon zest from 1 lemon)
2 tbsp lemon juice

Heat the oven to 170 °C.

Strain the crushed pineapple and set aside, don’t discard the juice: drink it!

Blend the ingredients for the crust in a food processor until the dough form clumps, it will take about 1 minute. Place the dough in a tart pan and using your fingertips, evenly press the dough onto the sides and bottom of the pan. Place the pan in the fridge for 30 minutes.

Prebake the crust for about 14 minutes.

Combine the ingredients for the filling and pour them into the crust. Bake the tart for another 20 minutes.