How to Make Quick Pineapple Tarts

Pineapple Tarts. In a saucepan over medium heat, combine pineapple and sugar. Remove from heat and allow to cool. For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible.

How to Make Quick Pineapple Tarts Pineapple tarts are a must-bake for the celebration of Chinese New Year in Malaysia and Singapore. In Taiwan, pineapple shortcakes (凤梨酥) are popular but Taiwanese pineapple tarts recipe calls for shortening and milk powder. Traditional pineapple tarts with flaky, crispy pastry that melts in the mouth and topped with delicious pineapple jam are sold abundantly during the festive seasons, especially Chinese New Year.

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pineapple tarts. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

In a saucepan over medium heat, combine pineapple and sugar. Remove from heat and allow to cool. For filling: Drain crushed pineapple in a colander, pressing to render as much of the juice as possible.

Pineapple Tarts is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Pineapple Tarts is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have pineapple tarts using 20 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Pineapple Tarts:

  1. Take of Pineapple Jam:.
  2. Get 2 of Pineapple Peeled,.
  3. Get 2 Inches of Cinnamon Stick,.
  4. Prepare 1 of Star Anise,.
  5. Make ready 5 of Cloves,.
  6. Get of Demerara Sugar, 40g Taste and Adjust.
  7. Take of Dark Muscovado Sugar, 40g Taste and Adjust.
  8. Take 4 TBSP of DOM French Liqueur / Spiced Rum,.
  9. Get 80 g of Maltose Syrup / Honey / Maple Syrup,.
  10. Make ready of Fresh Orange Juice, 1 Orange.
  11. Take of Fresh Orange Zest, 1 Orange.
  12. Take of Sablé Breton:.
  13. Take 140 g of Unsalted Butter Softened,.
  14. Get 100 g of Demerara Sugar,.
  15. Make ready 58 g of Egg Yolks,.
  16. Get 1 TSP of Pure Vanilla Paste,.
  17. Take 185 g of Unbleached All-purpose Flour..
  18. Make ready 4 g of Sea Salt,.
  19. Take 6 g of Baking Powder,.
  20. Take of Egg Wash, 1 Egg Yolk + 1 TBSP Water.

In Malacca where these tarts are extremely popular, homemade pineapple jam is used. Drain the can of crushed pineapple and reserve the juice. Add the pineapple juice and cornstarch to a small pot on medium high heat. Then, stir in the crushed pineapple.

Instructions to make Pineapple Tarts:

  1. Prepare the pineapple jam. Separate the core from the pineapple flesh. Finely slice the core and the flesh. Transfer onto a sieve over a bowl. Use the back of a spoon to squeeze out as much juice as humanly can..
  2. Reserve the juice for late use. In a skillet over medium heat, add in the pineapple and 1/3 portion of the juice. Saute until well combined. Add in the cinnamon, star anise, cloves and sugar. Saute until well combined, the sugar has dissolved and most of the liquid has evaporated..
  3. Add in the liqueur. Use a burner to flambé. Be very careful while doing this. Cook until most of the liquid has evaporated. Add in maltose syrup. *If the maltose syrup is too sticky and difficult to handle, steam for 5 mins to liquefy.* Saute until well combined and most of the liquid has evaporated..
  4. Add 1/3 of the pineapple juice into the skillet. Cook until most of the liquid has evaporated. Repeat the process, until all the pineapple juice has fully incorporated. Add in orange juice and zest. Continue cooking until the pineapple jam is dry and sticky..
  5. Remove from heat. Fish out the spices and set aside until cool enuff to handle. *On a side note, you can add a cup of water to deglaze the skillet. Bring it up to a simmer. Transfer into a cup. Add in a couple of tea bags. You will have a fine pineapple tea.* Once pineapple jam is cool enuff to handle, divide into 10g each. Shape each into a ball. Transfer onto a tray lined with parchment paper and set aside in the fridge until ready to use..
  6. Prepare the sablé breton. In a large mixing bowl, add in butter and sugar. Using a hand or stand mixer, cream until light and fluffy. Add in the egg yolks and vanilla paste. Whisk until well combined..
  7. In a smaller bowl, mix flour, salt & baking powder together. Whisk this flour mixture into the butter mixture, 1/3 portion at a time, until everything is well incorporated. Continue whisking until it reaches a dough-like texture, not sticky nor stretchy. Transfer onto a cling film. Wrap and shape into a rectangle for easier rolling. Keep chill in the fridge for at least 6 hrs or preferably overnight..
  8. Assemble. Preheat oven to 180 degrees celsius or 360 fahrenheit. Unwrap the sablé breton onto parchment paper. Place another parchment paper on top. Roll into a rectangle to a thickness of 1/4 inch. *You may have to divide the dough into 2.*.
  9. Wack into the oven and bake for 10 mins. The edges should turn golden brown while the center is still uncooked and soft. As quickly as you can, use pineapple tart mold or cookie cutter, cut out as many tarts as you can. And transfer onto another baking tray lined with parchment paper. *You can bake the leftover dough for another 5-6 mins and consume. I like to blitz them into powder and use it as garnishes for ice cream or any desserts.*.
  10. Place the pineapple jam on top. Brush the tarts as well as the jam very lightly with egg wash. Wack into the oven and bake for another 6 mins or until the bottom and sides are golden browned. Remove from oven and set aside to cool down completely..
  11. Once cooled, keep in an airtight container. It will probably last for 5 days at room temperature. These tarts will taste better the next day..
  12. The following steps are optional: Melt 20g of dark chocolate on a double boiler. Once the chocolate has completely melted, remove from heat and add in 15g of dark chocolate. This is to temper the chocolate. The temperature should be around 31 degree celsius or 88 fahrenheit..
  13. The chocolate should have a glossy shine and is quite stiff. Drizzle the tempered chocolate over the pineapple tarts using a fork. Garnish with some desiccated coconut. Keep in an airtight container. It will probably last for 5 days at room temperature..
  14. For the detailed recipe video:

Pineapple tarts are all the rage in Malaysia, Singapore, and Indonesia in the leadup to the Lunar New Year. With a jammy pineapple filling encased in rich, buttery pastry, these two-bite tarts are. Melt-in-your-mouth and fragrant, these Easy Pineapple Tarts will not disappoint. The buttery and not-so-sweet pastry will be sure to match well with the pineapple jam of your choice! Add a small amount of milk powder can help to give a more melty texture but this is optional as some do not like the milky taste.

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