100g canned pineapple rings, drained and quartered
150ml whipping cream
1 tbsp Cointreau
For the pastry: Sift flour into a mixing bowl. Add butter and sugar and mix with a pastry cutter until mixture resembles fine breadcrumbs. Add egg yolk and enough chilled water to mix into a soft dough.
Place dough on a lightly floured tabletop and knead lightly until smooth. Wrap dough with a piece of cling film and refrigerate for 20 minutes.
Grease small tart moulds. Roll out the pastry and line the tins. Trim off excess pastry so that it sits neatly on the tin. Refrigerate for 10 minutes.
Place crumbled baking paper on the base and pour in some beans or rice. Bake in a preheated oven at 220°C for 10 minutes. Remove the paper and beans and return to the oven for another two minutes or until pastry cases are dry and lightly browned. Allow to cool.
Combine sugar and passion fruit pulp. Cook over low fire, stirring until sugar dissolves. Do not allow the mixture to come to a boil. Once the sugar has dissolved, allow to cool completely.
Beat whipping cream and eggs for a minute. Add half portion of cooled passion fruit to the mixture. Spoon creamed mixture into prepared pastry case. Arrange pineapple slices around. Top with remaining passion fruit pulp mixture.
Bake in preheated oven at 180°C for 20 to 25 minutes or until the filling is set.