- 2 sheets puff pastry
- 400g chocopane
- ½ cup pineapple pieces in syrup, drained
1 Preheat oven to 180°C. Line a 23cm tart ring with puff pastry, then line with damped baking paper and fill with baking weights. Bake for 20 minutes, then remove the filling and bake for a further 5 minutes, until crisp. Set aside to cool.
2 Spoon the chocopane into the tart shell and flatten with a spoon. Top with pineapple pieces and bake for 35 minutes, until set. Cool in the tin.