1. Peel the pineapple and cut into small dices.
2. Put the pineapple and sugar in the pot and simmer on low heat.
3. Wait until the pineapple is boiled into a transparent color.
4. Put the boiled pineapple in a bowl and cool for later use.
5. Take the custard crust out of the refrigerator to soften and demould, about ten minutes or so, put the boiled pineapple in the custard crust, about one-half the amount of the custard crust.
6. Pinch both sides of the egg tart crust tightly, like making a dumpling.
7. Spread tin foil on the baking tray and brush with oil.
8. Brush the custard crust with egg yolk and sprinkle with black sesame seeds.
9. Preheat the oven at 190 degrees for five minutes, put the pineapple crisp in the oven, 180 degrees, medium fire, 20 minutes.
10. The delicious pineapple crisp is out of the pan.
Tips:The sweetness of this ratio can be weakened, and those who like to eat sweets can add some sugar appropriately.
