Tag Archives: Pineapple Tarts

PINEAPPLE TARTS RECIPE

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I had tried to make the pineapple tarts over the weekend. It was quite a success but I had made a mess of my kitchen. With flour and dough everywhere on the table top but it was a fun experience. I will share the recipe with you guys.

Traditional Pineapple Filling

  1. 2 medium-size half ripe pineapple
  2. 150 – 175 gm of sugar
  3. Yellow colouring (optional)

After grating the pineapple, bubbles will be form. Remove the bubble from the shredded pineapple. Do not scope up any juice (maintain the juice). Cook it under medium or small flame. Stir a while and remain the grated pineapple in the pot for an hour. After an hour, slowly add a tablespoon of the sugar at a time and stir the mixture. Keep stirring for the juice to evaporate. The amount of sugar added is very subjective and you may add more sugar if you prefer the paste to be sweet. After most of the juice has evaporated, leave the paste to cool. Keep it in the fridge for a week before using them. If the paste is used immediately, it will turn mouldy fast.

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Roll the pineapple paste into small circular ball

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APPLE SHAPE PINEAPPLE TARTS

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Recipe for the pastry (dough)

  1. 300grams plain flour
  2. 50grams milk powder
  3. 30grams sugar
  4. 250grams salted butter
  5. 1 egg

Pour all the ingredients into the cake mixer and mix it till the dough is formed. Put the dough into the fridge for half an hour before using them to make the tarts. The ingredient above can make about 50 apple shape pineapple tarts. Have fun trying!

PINEAPPLE TARTS BAKING CLASS

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I had attended the hands on pineapple tarts baking class today with my buddy and learnt a lot on how to make nice pineapple tarts. Today class is quite different from what I had attended earlier on (in my earlier post) as I got a chance to practice how to make the tarts and the students also share their baking experience with I and my friend. The teacher is very friendly and experience in baking. She shared a lot of tips in making good pineapple paste and the pastry crust. A very interactive session indeed as she will answer any uncertainties that we had.

I will share with you all the tips that I had learned today.  :)

pict 1IMG_3343 Students listening to Mrs Fong on the making of the dough


Preparation of the Pineapple paste

What are the types of pineapples that we use to make pineapple tarts? We can either buy the Malaysian pineapple (that cost $1-$1.20 each) or the honey pineapple. The Malaysian pineapple will be a better choice as it is not that sweet as the honey ones and thus more sugar could be added to the make paste. Sugar act as a natural preservative to make the paste last longer. The paste taste better if we are to shred the pineapple using the shredder rather than chopping or blending the pineapple. The corn of the pineapple should not be added as it makes the paste hard. Please do remember to wear rubber glove when shredding the pineapple as it may ‘bite’your hand. Mrs Fong mentioned that using the copper wok to cook the paste, it will taste better and the appearance of the paste will be golden brown. Copper is a good conductor of heat and it will speed up the cooking time without compromising on taste and appearance.

Making of the pastry crust

Today we had learnt to make 3 kinds of pastry crust. The recipe for making those traditional open pineapple crusts is different from those pineapple wrap with the crust. The open kind crust is harder than the closed type. The crust used to wrap the pineapple paste will have a melt in the mouth taste which is softer. It depends on individual preference on the kind of tarts they preferred. We can also add some rum to the crust too. The dough is not difficult to make as compare to making the pineapple paste. In my next post, I will share the recipe for making the pastry used to wrap the pineapple paste.

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pict 4IMG_3365The golden pineapple paste cook in the copper wok

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As you see from the picture above, we are really amateur in moulding shapes like the pineapple, orange, apple and rose. Practice make perfect and it is really good for us to hand on in moulding the shape as we can learn from the mistake and improve on our techniques.

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Yummy…….

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The nice sea view view from Mrs Fong’s living room

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Finally, a picture of the pineapple tarts that we had baked and of course we are allowed to bring home for our family to try. I had really enjoyed myself and will  definitely try to make them too.

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