MACAROON-ANDPINEAPPLE FRIDGE TART WITH CARAMEL SAUCE

“You can also use crushed Tennis biscuits to make the base. Keep the drained pineapple juice and use as a cordial – top up with soda water, or use in a sticky BBQ sauce. The caramel sauce will keep in a jar in the fridge for up to a month.”

Serves 6

EASY

GREAT VALUE Preparation: 25 minutes Cooking: 20 minutes

For the crust: desiccated coconut 200 g free-range egg whites 2, beaten until foamy honey or maple syrup ½ cup

For the filling: plain full-cream cream cheese 250 g crushed pineapple 1 x 432 g can, drained caster sugar 60 g lemon juice ¼ cup cream 1 cup, whipped

For the sauce: butter 4T

Muscovado sugar 200 g cream ¾ cup vanilla extract 1t salt ½t

1 Preheat the oven to 180°C. To make the crust, mix the coconut, egg whites and honey. Press the mixture into a 21cm greased pie dish or tart case. Bake for

20 minutes or until golden brown, then cool. 2 To make the filling, beat the cream cheese, pineapple, sugar and lemon juice. Fold in the cream. Spoon the filling into the tart shell and chill for a few hours or overnight. 3 To make the sauce, melt the butter in a saucepan. Add the sugar and melt, stirring occasionally. Slowly pour in the cream and cook over a gentle heat for 10 minutes, or until melted and shiny. Add the vanilla extract and salt. Cool. Taste again and see if you need more vanilla or salt. Drizzle the sauce over the tart or serve separately.

WINE: Monis Full-Cream Sherry