Pineapple Tart

Preheat oven to 400°F (200°C)

Prepare the crust: In a large bowl, combine flour and cornstarch

Add butter and mix with fingers until a crumbly texture forms

Add eggs and knead until a smooth dough forms

Wrap in plastic film and let rest for 15 minutes at room temperature

Fur a sheet of the crust to fit a removable-bottom tart pan of 24cm diameter

Bake in preheated oven for about 30 minutes or until golden brown

Let cool and demold. Reserve

Make the filling: In a medium saucepan, combine cornstarch and cornstarch

Add milk and eggs and whisk until smooth

Heat over low heat, stirring constantly, until thickened and cooked

Remove from heat and add vanilla extract

Let cool and spread over baked crust

Distribute pineapple slices cut in half and candied pineapples over the cream. Reserve

Make the topping: In a small saucepan, dissolve gelatin and cornstarch in water over low heat, stirring constantly

Remove from heat, add lemon juice, and mix

Pour into a bowl with ice and whisk until thickened to the consistency of whipped cream

Spread over tart with a large spatula

Let set for about 1 hour or until firm

206 calories per slice