Preheat oven 180C. Lightly grease a 20cm round tart dish.
Line it with pastry and trim any overhanging with a small, sharp knife. Use these off cuts to build up any sides that don't quite reach the rim of the dish.
Prick the pastry bottom all over with a fork. This helps stop the pastry from " bubbling" during cooking.
Bake for 12 minutes or until lightly golden, remove and cool.
Meanwhile, gently boil the crushed pineapple and its juice in a saucepan.
Remove from heat and allow to cool completely.
Mix together the custard powder and milk until smooth and add to the cooled pineapple.
Stir over a low heat for 10 to 15 minutes, or until nice and thick.
Pour into the pastry shell.
Set in the fridge for at least 2 hours.
Recipe Notes
Clever idea: Decorate with fresh whipped cream and fresh fruit or flowers.
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What other people thought of the recipe “Pineapple Tart”
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Love this easy delicious pineapple pie, my guest love me making it