Pineapple Cream Pie

Directions

1. 1
   Preheat the oven to 190 degrees Celsius.
2. 2
   Separate the egg yolks from the egg whites.
3. 3
   In a bowl beat the egg yolks, 60 grams sugar, and the vanilla. Once smooth, add the flour and yeast.
4. 4
   Separately, whip the egg whites and 20 grams sugar. Fold into the egg yolk mixture.
5. 5
   Place in a springform round baking sheet lined with parchment paper.
6. 6
   Bake for 10 to 15 minutes. Remove and cool.
7. 7
   In a saucepan, add the gelatin, milk, and sugar and heat until the gelatin dissolves.
8. 8
   In a bowl, mix the cheese, egg yolks, vanilla, and lemon juice. Once smooth, add the milk mixture.
9. 9
   Whip the cream and fold into the previous mixture.
10. 10
    Line the springform baking pan with parchment and add a layer of pineapple. Pour the cream on top and add another layer of pineapple. Add the base of the tart on top and refrigerate for 3 hours.
11. 11
    To serve, flip the pie upside down, unmold, and garnish with pistachios.