QLD Spiced Pineapple with Orange Vanilla Cardamom in 50mm Triangle Butter Shortbread Shells


  • 500gram Orange Juice Fresh
  • 180gram Sugar
  • 2gram Vanilla Paste
  • 2gram Cardamom Powder
  • 15gram Cornflour
  • 40ml Water
  • ½ Pineapple Fresh


  • Boil orange juice with sugar, vanilla paste and cardamom powder to reduce by ¼
  • Blend water and cornflour together, pour slowly into the orange juice and whisk until smooth
  • Boil liquid for 1 minute
  • Dice pineapple into small pieces
  • Pour liquid over pineapple and leave to cool and infuse flavours
  • Spoon into par baked tart shells

Recipe will fill approximately – 20 to 30, 50mm triangle butter shortbread pastry shells (TSS50).