Tropical Stairway Tart



2 x 9″ tarts)

Pastry Shells:

   160gms/5.5ozs butter or margarine

   100gms/3.5ozs self raising flour

   100gms/3.5ozs plain flour

   50gms/2ozs custard powder

   4 tbsps sugar

   4 tbsps milk or iced water

Filling (First layer):

   400gm/14oz can sweetened condensed milk

   250gms/8oz Kraft Philadelphia cream cheese

   Juice of 1 large lemon (1/2 cup)

   Pulp of 2 passionfruit (2 – 3 tbsps)

Filling (Second layer):

   450gms/16oz can crushed pineapple – drained, reserve juice

   Juice of 2 oranges

   Juice of 2 medium lemons

   3/4 – 1 cup sugar

   2 rounded tbsps custard powder

   2 rounded tbsps cornflour/cornstarch

Filling (Third layer):

   2 cups milk

   2 rounded tbsps cornflour

   5 dsps icing sugar

   50gms/2ozs butter

   Few drops vanilla essence

   1 cup coarsely crushed macadamia nuts

   A few whole macadamia nuts for decoration


Pastry Shells:

Pre-heat oven to 180C/350F.

Sift together s.r. flour, plain flour and custard powder.

Rub butter into flour mixture until it resembles coarse breadcrumbs, add sugar
and milk, mix to form a stiff dough.

Knead and roll out on floured surface and line 2 lightly-oiled tart/pie dishes.

Prick base of tart pastry with a fork in several places to prevent air pockets
from forming and bake until tart shells are cooked (approx. 15mins). Remove
from oven and allow to cool.

Filling (First layer):

Beat sweetened condensed milk and cream cheese in a mixer, gradually add lemon
juice and fold in passionfruit pulp.

Divide and pour mixture evenly into the tart shells.

Filling (Second layer):

Add drained pineapple juice to the combined orange and lemon juices to make
400mls/13.5fl ozs.

Pour combined juices into saucepan, add sugar, stir and bring to the boil.

Mix custard powder and cornflour with remaining pineapple juice (or a little
water) until smooth.

Add to boiling fruit juice mixture while stirring until mixture thickens, add
crushed pineapple, mix well and continue to cook for about 2 mins.

Cool thoroughly, divide and pour evenly over first layer of tarts.

Filling (Third layer):

Boil milk and thicken with cornflour (mixed with a little milk until smooth).
When thickened, set aside to cool thoroughly.

Beat icing sugar and butter together, add a few drops vanilla essence.

Gradually add the thickened milk mixture and beat until smooth.

Divide and spread smoothly over the second layer of tarts.

Top with 1/2 cup crushed macadamia nuts on each tart and decorate with a few
whole macadamia nuts. Serve chilled.



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