Pineapple Zappo tarts recipe | Gourmet Traveller

Ingredients

• 1 eggwhite, beaten
• 8 thin pineapple slices, core removed, trimmed into neat rounds with a 10cm cutter
• 185 gm caster sugar
• 300 ml pouring cream
• 160 ml milk
• 6 egg yolks, beaten
• Scraped seeds of ½ vanilla bean
• Sour pineapple sorbet
• 1.2 kg pineapple (about 1 pineapple), coarsely chopped
• 125 ml lemon juice (from about 3 lemons)
• 50 gm caster sugar
• 100 gm liquid glucose
• Sweet pastry
• 200 gm softened butter, diced
• 300 gm plain flour, sifted
• 100 gm pure icing sugar, sifted
• 1 egg