Ingredients:

Short Crust Pastry (Enough to cover two tart plates)
1 Small Can Pineapple Pieces
1 Teaspoon Ground Ginger
2 Eggs
55g Copha (Vegetable Fat Shortening)
100g Sugar
Juice of 1 Lemon

Method:

1. Line two tart plates with the pastry.
2. Cream copha and sugar in a bowl.
3. Add eggs, then the lemon juice to bowl and mix.
4. Drain the pineapple and add the pieces to the mixture and mix thoroughly.
5. Pour mixture equally into the two pastry cases.
6. Bake in a moderate oven (around 180°C) for 30 minutes.