Pineapple Tarts

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AuthorLe-ThermiqueCategoryDifficultyIntermediate

Yields40 Servings
Prep Time27 minsCook Time20 minsTotal Time47 mins

INGREDIENTS :
Filling (馅)
 2 honey pineapples (1 pineapple is approx. 960g)
 100 g brown sugar
 4 sticks cinnamon , break half
 2 knotted pandan leaves
 1 Lemon zest
 1 tbsp Lemon juice
 2 tbsp Maltose or honey
 2 tbsp Golden Syrup or honey
Crust (酥皮)
 125 g unsalted cold butter
 25 g icing sugar
 1 eggs yolk
 ½ tsp vanilla extract
 180 g all-purpose-flour
 ½ tbsp custard powder
 2 tbsp corn starch
 20 g milk powder
Egg Wash
 ½ egg yolk
 ½ tsp water

PREPARATIONS :
1

Make 40 pieces Tarts
- Crust (酥皮) : length 7cm , width 2.5cm (dough 375g)
- Filling (馅) : weight 8g (Pineapple paste 320g)
Notes: Keep the remaining pineapple paste for bread and other bakery.

2

Preparation
- Cut off pineapple skin and remove eyes that are remaining.
- Quarter the pineapples lengthwise and cut off the core.
- Then cut pineapple quarters into cubes.

Notes: 1 whole honey pineapple is approx. 960g. After removed the skin and eyes is 460g

COOKING METHODS:
3

Filling (馅)
- Place pineapple into mixing jar to blend.
Settings: Timer: 15 Seconds / Speed: 6
- Scrape down the sides of the mixing jar with spatula.

4

- Attach the butterfly whisk
- Add the knotted pandan leaves, sugar and cinnamon stick to saute.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature : 110°C

Notes: Remove the measuring cup

5

- Place the simmering basket to prevent water splatter.

6

- Add the lemon zest, lemon juice, maltose and golden syrups and continue saute until firm, sticky and brown in color.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 110°C

- Transfer out to a bowls and set asides.
-Wash and Clean the mixing jar. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C

7

Crust (酥皮)
- Place all the ingredients in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed: 4

- Chill the dough in refrigerator for 30 minutes.

8

- Sprinkle some flour on the non-stick mat, transfer the dough to the non-stick mat and knead the dough briefly until shiny and no longer sticky.
-Wrap the dough with cling film.
- Take some of the dough place into the pineapple tart pump.

9

- Using the pineapple tart pump, press out a strip of pastry on a non-stick mat
- Place the filing near the beginning of the strip (length 7cm x width 2.5cm). Then roll up the strip like making a Swiss roll.

10

- Transfer the tarts to the greased baking tray.

11

- Pre-heat oven 180°C.
- Bake for 10 minutes

12

- Remove the tarts from oven, brush the top with the egg wash and continue to bake for another 10 minutes until golden brown.

Nutrition Facts

Serving Size pieces

Servings 40


Amount Per Serving
Calories 69
% Daily Value *
Total Fat 3.1g5%
Saturated Fat 1.9g10%
Cholesterol 18mg6%
Sodium 20mg1%
Potassium 20mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 0.3g2%
Sugars 5.5g
Protein 1g2%

Calcium 1%
Iron 1%
Vitamin D 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
Filling (馅)
 2 honey pineapples (1 pineapple is approx. 960g)
 100 g brown sugar
 4 sticks cinnamon , break half
 2 knotted pandan leaves
 1 Lemon zest
 1 tbsp Lemon juice
 2 tbsp Maltose or honey
 2 tbsp Golden Syrup or honey
Crust (酥皮)
 125 g unsalted cold butter
 25 g icing sugar
 1 eggs yolk
 ½ tsp vanilla extract
 180 g all-purpose-flour
 ½ tbsp custard powder
 2 tbsp corn starch
 20 g milk powder
Egg Wash
 ½ egg yolk
 ½ tsp water

Directions

PREPARATIONS :
1

Make 40 pieces Tarts
- Crust (酥皮) : length 7cm , width 2.5cm (dough 375g)
- Filling (馅) : weight 8g (Pineapple paste 320g)
Notes: Keep the remaining pineapple paste for bread and other bakery.

2

Preparation
- Cut off pineapple skin and remove eyes that are remaining.
- Quarter the pineapples lengthwise and cut off the core.
- Then cut pineapple quarters into cubes.

Notes: 1 whole honey pineapple is approx. 960g. After removed the skin and eyes is 460g

COOKING METHODS:
3

Filling (馅)
- Place pineapple into mixing jar to blend.
Settings: Timer: 15 Seconds / Speed: 6
- Scrape down the sides of the mixing jar with spatula.

4

- Attach the butterfly whisk
- Add the knotted pandan leaves, sugar and cinnamon stick to saute.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature : 110°C

Notes: Remove the measuring cup

5

- Place the simmering basket to prevent water splatter.

6

- Add the lemon zest, lemon juice, maltose and golden syrups and continue saute until firm, sticky and brown in color.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature : 110°C

- Transfer out to a bowls and set asides.
-Wash and Clean the mixing jar. Add 1L water and 2 drops of detergents
Auto Setting: Use Tuya Apps - Simple Chef - CLEAN - RUN.
Manual setting: Timer: 5 Minutes / Speed: 4 / Temperature : 70°C

7

Crust (酥皮)
- Place all the ingredients in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed: 4

- Chill the dough in refrigerator for 30 minutes.

8

- Sprinkle some flour on the non-stick mat, transfer the dough to the non-stick mat and knead the dough briefly until shiny and no longer sticky.
-Wrap the dough with cling film.
- Take some of the dough place into the pineapple tart pump.

9

- Using the pineapple tart pump, press out a strip of pastry on a non-stick mat
- Place the filing near the beginning of the strip (length 7cm x width 2.5cm). Then roll up the strip like making a Swiss roll.

10

- Transfer the tarts to the greased baking tray.

11

- Pre-heat oven 180°C.
- Bake for 10 minutes

12

- Remove the tarts from oven, brush the top with the egg wash and continue to bake for another 10 minutes until golden brown.

Pineapple Tarts

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