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Pineapple Tartlets

1 cup plain flour
1/2 cup self raising flour
1 tablespoon cornflour
90g butter
2 tablespoons caster sugar
1 egg yolk
2 tablespoons water
1 teaspoon lemon juice
1 450g tin of crushed pineapple, drained
90g butter
1/2 cup caster sugar
2 eggs
1 1/2 cups desiccated coconut
1 1/4 cups cream
1 tablespoon icing sugar
30 g butter melted
2 passionfruit

Sift together flours and cornflour. Cut butter into pieces, then
rub lightly into flour. Stir in sugar, beat together, egg yolk,
water, and lemon juice. Work well to make firm dough. Wrap in
greaseproof paper chill for 30 minutes. Roll out pastry thinly.
Cut into rounds and line shallow patty tins with rounds. Put a
little well drained pineapple on top of each round. For topping,
beat together, butter and sugar until creamy. Add eggs, one at a
time, beating after each, then mix in the coconut until well
combined. Spread evenly over each tartlet. Bake in a moderate oven
for 20 minutes or until the top is lightly browned. Allow to cool.
When cold, top with cream and passionfruit icing.

Prepare cream by beating with icing sugar until firm peaks are
formed. For passionfruit icing, sift icing sugar, into a bowl. Add
butter and passionfruit pulp. Stir until combined.


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