Pineapple Tart

Filling

1. Whisk egg yolk, water and cornflour together.
2. Put egg yolk, water and cornflour mixture along with all other filling ingredients into a saucepan. Stir over medium heat to dissolve sugar and melt butter. Bring to the boil, increasing heat if necessary.
3. Boil, stirring, for 5 minutes or until thick. Set aside to cool.

Pastry

1. Cream butter and sugar using a handheld mixer.
2. Add egg and beat again until well combined.
3. Fold through flour and , if needed, water to form a dough. (I usually need to add 1 tablespoon of the water).
4. Knead lightly on a floured surface to form a dough ball. Wrap in baking paper and place into fridge for half an hour.
5. Take pastry from fridge and roll out on a floured surface to a circle large enough to cover the tart tin (approx 24.5cm x 3.5cm). Using your rolling pin, roll dough onto pin and then gently unroll into ungreased tin. Press pastry into tin, using any offcuts to patch any areas where the pastry doesn't cover the tin if necessary. Place into fridge for 15 minutes.
6. Pre-heat oven to moderate (180 degrees celsius, fan-forced).
7. Remove tart tin from fridge and add baking paper and pie weights if you have them (or rice if you don't) to weigh down the dough. Bake for 15-20 minutes, carefully removing the pie weights half way through the baking process.
8. When cool, leave in tin and pour cooled filling into pastry tart case.

Topping

1. Pre-heat oven to moderate (180 degrees celsius, fan-forced).
2. Beat egg white until soft peaks form.
3. Gradually add sugar to egg white, beating well between each addition until mixture is thick and glossy.
4. Pipe or dollop mixture onto top of tart filling.
5. Turn oven down to 160 degrees celsius, fan-forced, and place into oven. Bake for 10 minutes and then turn oven off. Leave tart in the oven for another 10 minutes before removing from the oven.
6. Allow to cool and sprinkle mint leave tips over tart. Store in fridge.