This Old-Fashioned Pineapple Custard Tart is a British old-school dinner dessert that had its hey day during the 70s and 80s, but has likely been around for much longer. Pineapple Custard Tart is also a much loved traditional Australian dessert. If you're not a fan of pineapple simply switch it out for banana, to create The Best Banana Custard Tart or go one step further by sprinkling toasted coconut over the banana tart to create a tasty Old-School Dinners Traditional Manchester Tart.
300millilitresplant-based milk [or your usual type of milk]
340gramscanned pineapple[drained, but reserve the juice or syrup] can use fresh pineapple
100millilitrespineapple juice[If using canned pineapple use 100ml of the drained juice or syrup. Otherwise use fresh pineapple juice or simply omit the juice and use an extra 100ml milk.]
For spreading on the cooked pastry base:
9tablespoonspineapple jam[Alternatively use apricot jam or any other fruit jam you have to hand.]
To serve, optional:
1cartonvegan double cream[We use Elmlea plant-based fresh double cream, available from most UK supermarkets, and this can be whisked so that it thickens up, alternatively use any cream you prefer]
1lemon[zested or fine grated]
Instructions
Prepare the pasty:
Place the flour and margarine [chopped into small pieces], into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture resembles breadcrumbs.
Stir the water through the crumbs with a cutlery knife until the pastry begins to clump together, you may need a little more than two tablespoons.Using your hands press the dough firmly together into a ball.Knead a little just until the pastry is a smoothish ball.
2 tablespoons water
If the dough is too sticky just sprinkle a little more flour and work it in the dough. If the pastry is too crumbly incorporate small amounts of water until the pastry dough ball is formed.
The pastry should be soft, pliable and not sticky.
Chill the pastry:
Place the pastry dough on a small plate and wrap it in greaseproof paper, food wrap or a clean tea towel. Place the dough into the refrigerator to chill for at least 20-30 minutes.
Blind bake the pastry crust:
Meanwhile preheat your oven to 170 Fan / 190 Celsius / 374 Fahrenheit / Gas 5. Grease your pie or flan dish with margarine.
Sprinkle some flour onto your worktop, Roll out the chilled pastry until roughly about 3 mm thickness. If you prefer a thicker pastry it will require longer baking to cook through.
Lift the pastry by draping it around your rolling pin and carefully place it on top of your pie dish. Press the pastry down into the pan and the pan sides.Don't worry if some pastry breaks as it can easily be pressed back together.
Using a knife trim the overlapping pastry. Prick the base of the pastry all over with a fork.
Take a piece of greaseproof paper slightly larger than your pie dish diameter and scrunch it up. Press the paper into the pie dish covering the pastry and the sides.Pour in your baking beans or dried beans/rice.
Bake the pastry crust for 25 minutes on the middle shelf.
Remove the pastry case from the oven. Pull the ends of the greaseproof paper together and funnel the beans back into their storage jar. Or leave the beans to cool on the baking paper if your storage container is plastic.
Turn the oven down to 160 F / 180C / 356 Fahrenheit / Gas 4 and place the pastry back in the oven for 10-15 minutes to bake until golden and crisp, check the crust after 10 minutes so that it does not over-cook.
Remove the pastry crust from the oven and set aside to cool.
Once cool spread the fruit jam all over the the pastry base. Whipping the jam a little with a teaspoon will make it easier to spread.
9 tablespoons pineapple jam
Prepare the filling:
Mix the custard powder and sugar together in a small saucepan. Pour a few splashes of milk into the custard-sugar mixture and stir to make a smooth paste. Gradually add the rest of the milk and the pineapple juice, stirring to avoid any lumps.
Add the pineapple chunks. Bring to the boil over a medium heat stirring frequently to avoid sticking to the pan or lumps forming.
340 grams canned pineapple
When boiling, turn the heat down to low and gently simmer for 2-3 minutes, stirring constantly.
Pour and scoop the pineapple custard into the pie crust and smooth out the top. Leave the pineapple tart for an hour to cool before placing into the refrigerator to set and chill completely.This tart is best served after its been chilling for several hours or even better over night.
Optional: Whip up some vegan double cream to serve alongside the tart or spread over the tart surface. Sprinkle with grated lemon zest to finish.
1 carton vegan double cream, 1 lemon
Notes
Nutritional information is for guidance only and is not a strict calculation as ingredients vary.
Pineapple custard tart is best served chilled and will be at its best the day after preparing.
Store pineapple tart in the refrigerator in a covered container or on a plate covered in food-safe wrap.
Pineapple tart will keep well for up to 3-4 days.
Whipped cream is a tasty topping or accompaniment. The cream we used was Elmlea Fresh Plant-Based Double cream but we have also used the spray cream Food Heaven Whipped Spray Cream Vegan, sourced from Tesco UK.
Save time by using a shop-bought ready-baked pastry crust or unbaked but ready-prepared shortcrust pastry.