• Prep Time 15 minutes
  • Cook Time 120 minutes
  • Serving For 4-6 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Tart Casing:
  • 200g cake flour
  • 30g ground almonds
  • 70g powder sugar
  • 1g fine salt
  • 120g Anchor Unsalted Butter
  • 35g vanilla paste
  • 35g 1 eggyolk + egg white
  • 2g lemon zest
  • Pineapple & Lemon Curd:
  • 120g egg yolk
  • 120g castor sugar
  • 80g pineapple juice
  • 40g lemon juice
  • 30g water
  • 4g gelatin powder
  • Cream Topping:
  • 240g Anchor UHT Whipping Cream
  • 150g sweetened condensed milk


    Tart Casing:
  1. Heat the oven to 190°C
  2. In a mixer & using a paddle attachment, add in all dry ingredients.
  3. Mix vanilla paste & egg mixture, light mix to combine, set aside.
  4. Next, add in butter & mix until it forms a crumbly texture.
  5. Lastly, add in the vanilla, egg mixture & lemon zest into the crumbly flour mixture.
  6. Give it a quick mix & use the pulse so that you don't over mix it.
  7. Combine & shape the dough slightly flat, rest in chiller for at least 1 hour.
  8. Flatten the dough into 5mm thickness, shape it & ensure it fit nicely on a 15cm cake pan, trim the dough as require.
  9. Wrap & keep it chill again for 1 hour.
  10. Remove the dough from chiller. Using parchment paper line the surface of the bottom & side of tart dough in the cake pan, cover with baking stones or any suitable nuts.
  11. Bake it in oven at 190°C for 15-20minutes
  12. Remove from oven & remove the baking stones, continue to bake for another 15-20minutes to give it slightly brown effect.
  13. Pineapple & Lemon Curd:
  14. Bloom the gelatine, add water to the gelatine powder. Let it sit on the side for around 15minutes or until ready
  15. Mix the egg yolk with sugar, pineapple juice & lemon juice, mix it until all combines, double boil the mixture until reaches 55°C, then add in prepared gelatine.
  16. Pour the mixture onto the par-baked tard casing, chill the mixture until set for at least 6 hours or overnight.
  17. Cream Topping:
  18. Using a mixer with whisk attachment, pour in cream & condensed milk.
  19. Beat the mixture until medium soft peak.
  20. Fill the whipped cream into piping bag, garnish the cake as desire.
  21. Chill, cut & then serve, enjoy!

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