Prep Time: 20 minutes
quarter (1 1⁄2 cups or 200 g) pineapple, finely diced
1 teaspoon butter
1 tablespoon caster sugar
half cup (125 ml) thickened cream
1 tablespoon icing sugar
half teaspoon vanilla extract
half cup (125 ml) thick custard
8 small pastry tart shells
For Pineapple topping:
Heat fry pan to medium high, then melt butter until foaming.
Add diced pineapple, sprinkle with caster sugar and sauté for 4 minutes, stirring once per minute or until pineapple begins to caramelise. Set aside and cool.
For Custard filling:
In a large bowl whisk cream, icing sugar and vanilla until firm peaks form, then stir in custard.
Spoon custard cream filling into tart shells.
Top with cooked pineapple and dust with icing sugar to serve.