Pineapple, custard and a good dose of stress. What wonders await in this post today?
This morning, stress came from many places. Everything piled up, and how was supposed to do it all at once. Family pressure, college pressure, starting a new job and organising several events for mentoring, tutoring and trying to have a social life.
I wondered “How is a woman supposed to juggle everything at once?”
Being an adult is hard. The responsibility of living your own life can be overwhelming and beautiful. You have freedom, but with that freedom comes choices, which aren’t always easy. Being in college gives you a taste of the realities of life, but not fully as when you leave, something I am grateful for at the moment.
At the end of the day, this uncertainty in life is what makes it worth living. And having ways to destress is crucial to being able to handle all of these pressures.
I like to watch mindless videos to destress, from cooking videos to random huskies on camera. Dog videos keep me sane.
Or baking. There’s just something about heading into a kitchen, ready with a recipe and a whisk. And sharing something with others makes it even better.
As you can tell, I’m baking mad and I have no shame.
Have no fear, this recipe is perfect for those stress-inducing days, with minimal preparation or clean-up. Oh, how I love blender recipes and tortillas as pastry. Although I cannot take credit for the original idea as I first got the idea from one of those facebook videos I mentioned above.
So today’s recipe is a twist on a custard pie. Unlike normal custard pie, this pie is smooth, with a little texture from the pineapple.
Made using the entire can of canned pineapple, eggs and a tortilla, it’s a simple one to blend and bake. The more powerful your blender the smoother it will be, but I liked having little bits of pineapple in the pie.
You can strain it if you like for a smoother pie.
Just one more thing before I go, I wanted to know what kind of things you guys want me to post more of or any requests for future posts?
I’m here for you readers so your feedback is important to me.
Please let me know in the comments section below 🙂 I’d love to hear what you like or want more of.
Pineapple Custard Tart
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 3 hours 35 minutes
Yield: 8 slices
- 180ml / 3/4 cup
Pineapple juice/ low-fat milk
- 1 small can (340g)
Canned pineapple in juice/ light syrup
- 1/2 cup
Low-calorie sweetener of choice
- 32g / 4 tbsp
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease an 8-inch circular baking pan.
- Microwave the tortilla on high for 30 seconds and then press the tortilla into the pan and lightly grease with oil or melted butter spread and then bake in the oven for 7-8 minutes until lightly golden brown.
- In a blender or food processor, blend together all of the ingredients for the filling until mostly smooth with no large lumps.
- Pour into the crust and bake for 20-25 minutes until the topping is cooked and set. The centre should be slightly liquidy but the edges should look set.
- Remove from the oven and allow to cool slightly before chilling in the fridge for 3-4 hours until the filling has set and then slice and serve.
- Store leftovers covered in the fridge for up to 4 days, although the crust may go soggy after 1-2 days.
Makes 8 slices
1 serving: 1/8 of recipe (1 slice)
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||2 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 25 mg||8 %|
|Sodium 54 mg||2 %|
|Potassium 127 mg||4 %|
|Total Carbohydrate 124 g||41 %|
|Dietary Fiber 1 g||3 %|
|Sugars 10 g|
|Protein 3 g||6 %|
|Vitamin A||1 %|
|Vitamin C||14 %|
I have tried this recipe with both pineapple juice and low-fat milk. Low-fat milk gives a creamier taste, while the pineapple juice gives a stronger pineapple taste.