Rosalinda Tart (Fancy Pineapple Tart)

Pineapple jam

• 1500 g pineapple (approx. 2 pineapples), peeled, core removed, cut in cubes (2 cm)
• 150 g sugar
• 1 cinnamon stick
• 2 cloves
• 2 pandan leaves, tied into knot

Tart pastry

• 250 g butter, cold, cut in cubes (1 cm)
• 15 g caster sugar
• 375 g all-purpose flour
• 10 g cornflour (starch)
• 10 g custard powder
• 1 tbsp condensed milk (see tips)
• 2 tbsp cold water
• 1 egg, lightly beaten

Royal icing

• 200 g white sugar
• 1 egg white
• 1 tsp cornflour (starch)
• ¼ tsp lemon juice
• 1 - 2 drops green food colouring
• sugar flower