For the tart
- 2 eggs
- 250 g flour
- 120 g sugar
- 80 ml seed oil
- 50 ml milk
- lemon zest
- 1 pinch of salt
- 1 tsp baking powder
For the cream
- 1 egg
- 80 g sugar
- 30 g flour
- 250 ml milk
- 100 ml whipped cream
Preheat the oven to 180°C. In a bowl, whisk the eggs with sugar until frothy. Add oil, milk, and lemon zest. Mix well to combine everything.
Sift the flour with baking powder and salt. Gradually add it to the egg mixture while stirring. Make sure the dough is smooth and lump-free.
Grease a tart pan. Pour the dough into the pan, spreading it evenly. Place it in the preheated oven. Bake for 20 minutes or until golden brown.
In another bowl, whisk the egg, sugar, and flour for the cream. Gradually add the milk, stirring constantly to avoid lumps. Cook on low heat.
Stir the mixture until it thickens. Once thick, remove it from heat. Let it cool completely before folding in the whipped cream. Mix thoroughly.
Once the tart base has cooled, spread the cream evenly on top. Smooth it out with a spatula. Make sure the cream layer is thick and uniform.
Once the cream cools, gently fold the whipped cream into it. Hollow out the tart base and fill with the cream. Decorate with pineapple slices for a fresh finish.