Name: Vanilla pineapple and walnut tarts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup caster sugar; 2 teaspoon vanilla bean paste; 2/3 cup water; 1.5 kilogram pineapple, peeled, cut into 1cm pieces; 1 cup walnuts, toasted; 8 sheets filo pastry; 60 gram butter, melted; vanilla ice-cream, to serve; small mint leaves, to serve

Vanilla pineapple and walnut tarts

Make this dessert for your friends and family for a delightful sweet treat. Golden flaky pastry perfectly surrounds a sweet, syrupy vanilla, pineapple and walnut filling.

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Makes 8 Item

Prep

20M

Cook

40M

Total

Ingredients

1 cup caster sugar

2 teaspoon vanilla bean paste

2/3 cup water

1.5 kilogram pineapple, peeled, cut into 1cm pieces

1 cup walnuts, toasted

8 sheets filo pastry

60 gram butter, melted

vanilla ice-cream, to serve

small mint leaves, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 8 holes of a 12-hole muffin tray.

2.Place sugar, vanilla bean paste and water in a saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook for 2 minutes or until syrup thickens slightly. Add pineapple; cook, stirring occasionally, for 20 minutes or until pineapple liquid has almost evaporated. Stir in walnuts. Cool for 10 minutes.

3.Stack filo sheets, cut stack into 8 x 11cm squares. Take 1 stack of squares, brush each filo square with melted butter. Place buttered squares at different angles on top of one another. Press 1 stack into each prepared hole of muffin tray.

4.Divide pineapple among filo cases. Bake for 15 minutes or until pastry is golden. Serve warm topped with ice-cream and mint.

Use vanilla essence instead of paste. Cover filo with a clean tea-towel to prevent drying out. Health bite: Replace butter with a non-dairy reduced-fat spread.
Note

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