Pineapple drizzle bars

 

20 Min Prep    /    50 Min Cook    /    12 Serving

Ingredients : 

375g (2 & 1/2 cups) plain flour

60g (1/3 cup) icing sugar mixture

45g (1/2 cup) desiccated coconut

200g cold butter, chopped

80ml (1/3 cup) iced water

Topping

440g can crushed pineapple in juice, drained (see note), juice reserved

190g (3/4 cup) sour cream

2 eggs

2 tbsp caster sugar

2 tbsp cornflour

Method Steps : 

Preheat oven to 180C/160C fan forced. Lightly grease a 16 x 26cm (base) pan and line with baking paper, extending paper over two long sides.

To make the pastry, combine the flour, icing sugar and coconut in a food processor. Add the butter and pulse in short bursts until the mixture resembles breadcrumbs. Add the iced water and pulse in short bursts until the mixture starts to clump together (you may need to add an extra 2 tsp water).

Remove 1 1/2 cups of the pastry mixture and shape into a ball. Wrap in plastic wrap and refrigerate until needed. Press the remaining pastry mixture over the base of the prepared pan, spreading to form an even layer (it doesn’t have to be perfectly smooth). Bake for 15 minutes or until lightly golden around the edges. Set aside to cool completely.

For the topping, whisk the pineapple, sour cream, eggs, sugar and cornflour together in a large bowl until combined. Pour over the cooled pastry base (the pastry may have shrunk away from the edges a bit, this is okay). Coarsely grate the chilled reserved pastry and sprinkle over the top of the pineapple mixture. Bake for 30-35 minutes or until filling is set. Cool in pan until just warm, then lift out and place onto a wire rack. Slide out baking paper and leave to cool completely.

Sift the icing sugar into a bowl. Add 1 1/2 tbs of the reserved pineapple juice and stir until smooth. Drizzle icing over slice and leave for 20 minutes to set. Cut into bars to serve.

Recette de cuisine