Tropical Stairway Tart

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

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.

OzLadyM