1 quantity Basic sweet shortcrust pastry (see related recipe) or 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
440g can crushed pineapple in natural juice, drained
2/3 cup coconut cream
3 large passionfruit, halved
1 1/4 cups caster sugar
1/4 cup cornflour
4 eggs, separated
50g butter, chopped
Step 1Preheat oven to 180°C. Grease a 3cm-deep, 23cm (base) fluted loose-based flan pan. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess pastry so it sits 5mm above the edge. Refrigerate for 10 minutes.
Step 2Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights (see note) or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Set aside to cool.
Step 3Meanwhile, combine pineapple, coconut cream, 1/4 cup passionfruit pulp and 1/4 cup caster sugar in a saucepan. Combine cornflour and 1/3 cup cold water in a small bowl. Mix to form a smooth paste. Pour into pineapple mixture. Place over medium heat. Cook, stirring, for 3 minutes or until mixture comes to the boil and thickens. Remove from heat. Stand for 10 to 12 minutes or until cooled slightly. Stir in egg yolks and butter. Cover surface with plastic wrap. Allow to cool for 15 minutes.
Step 4Preheat oven to 230°C. Spoon pineapple mixture into pastry case. Using an electric mixer, beat eggwhites until stiff peaks form. Gradually add remaining caster sugar, 1 tablespoon at a time, beating constantly until sugar dissolves. After adding the final spoonful of sugar, beat until meringue is thick and glossy. Spoon meringue over filling. Bake for 2 to 3 minutes or until meringue is golden brown. Serve.