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

Ingredients

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

Method

• 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).

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