Cooking oil spray, for greasing
200g ginger nut biscuits, roughly broken
70g butter, melted
1 Tbsp caster sugar
85g packet passionfruit-flavoured jelly crystals
¾ cup boiling water
250g cream cheese, chopped, at room temperature
300ml thickened cream, whipped
½ cup glacé ginger, thinly sliced
½ ripe pineapple, peeled, thinly sliced
Extra ½ tsp caster sugar
Allow 30 minutes freezing and overnight chilling
Tip: To get those crisp and frilly rounds of pineapple you first need to slice the pineapple very thinly, using a sharp knife or a mandolin, then cook them in the oven to dry them out. Keep an eye on the slices while they’re cooking, though, as they can burn easily.
Grease a pie tin with cooking oil spray, then line with baking paper.
Put biscuits in a food processor and process until mixture resembles fine crumbs. Add butter and caster sugar and process until combined. Press crumb mixture into base and sides of prepared tin until 5mm thick, then freeze for 30 minutes.
Meanwhile, put jelly crystals in a large heatproof jug and cover with boiling water. Stir until crystals dissolve, then set aside to cool to room temperature.
Put cream cheese into the large bowl of an electric mixer and beat on low, using the paddle attachment, until smooth. Add jelly mixture, in 2 batches and beating between each addition, until combined and smooth.
Fold in thickened cream, then pour into tart shell and smooth surface. Arrange ginger slices around edge of tart. Refrigerate for 6 hours or overnight until set.
Preheat oven to 160°C. Line a wire rack with baking paper and place over an oven tray. Arrange pineapple slices, in a single layer, on prepared rack and sprinkle over extra caster sugar. Cook for 30 minutes, then turn and cook for a further 20 minutes or until edges are golden. Remove from oven and set aside to cool completely.
Transfer tart to a serving plate and arrange pineapple slices around edge, on top of ginger slices, to serve.