Tropical Fruit and Chocolate Pie Slices
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
8
- For the pastry
- 1.333 cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 1 Tbsp water
- For the filling
- 1 cup Chocolate chip
- 2.333 cups chopped Pineapple (well drained)
- ½ cup sugar
- ½ cup unsalted butter
- 2 eggs (beaten)
- ¼ cup all-purpose flour
- 1 pinch salt
- 1 cup Shredded coconut
- ¾ cup Almond flour
- 5 Pineapple
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" flan tin or dish.
3.
Roll out the dough on a floured work surface and line the dish. Prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of non-stick baking paper and fill it with rice or dried beans. Bake for 15 minutes, until the pastry is pale golden. Remove from the oven and remove the beans and paper. Set aside to cool.
4.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
5.
Sprinkle the chocolate chips on the pastry base. Sprinkle with half the chopped pineapple.
6.
Beat together the sugar and butter until light, then beat in the eggs, flour, salt, coconut, almonds and remaining pineapple.
7.
Spoon into the pastry shell and smooth evenly. Arrange the pineapple rings on top.
8.
Bake for 30-35 minutes, until light brown.
