Ingredients:
- East Coast Pineapple Juice
- Tart shells
- Buttermilk
- Condensed milk
- Eggs
- Coconut
Method:
Crack three eggs into a bowl but making sure the yolks are in a stainless steel bowl and the whites in a different bowl. Add some sugar into the yolks and whisk it up.
Over a hot pot of water place the bowl of yolks and sugar over it and whisk continuously making sure you take it off the heat a few times so it doesn’t scramble.
Take it off the heat and pour in some East Coast Pineapple Juice into the bowl and place it back in the heat.
Pour in the condensed milk and mix it up off the heat.
On a board that is able to go into the fridge – place the tarts onto a board.
Get the mixture and pour in straight into the tart shells.
Whisk up the egg whites to form a meringue.
Pull the tarts out of the fridge and sprinkle some coconut on top.
Pipe the meringue on top of the tart and with a blow torch burn the meringue.
