INGREDIENTS
2 eggs
100g (½ cup) of sugar
125g (½ cup) of yogurt
60ml (¼ cup) of vegetable oil
2ml (½ tsp) of vanilla extract
16g of baking powder
50g (¼ cup+3 tbsp) of cornstarch
170g (1 ⅜ cup) of all-purpose flour
6 slices of canned pineapple

METHOD
1. Preheat the oven to 180°C/350°F.
2. Grease 6 11 cm tart pans.
3. In a large bowl whisk eggs with sugar and vanilla. Add vegetable oil and yogurt.
4. Separately sift flour with cornstarch and baking powder.
5. Mix wet and dry ingredients together.
6. Pour batter into the prepared pan and top with pineapple slices. Bake for 25 minutes.