pineapple

Another recipe that I’ve learned on the same day as Almond Flakes Bites. To make pineapple tarts is not too difficult, it just take a little more extra steps. Let’s roll.

Available in Youtube version: Pineapple Tart

Photo Tutorial: Pineapple Tart

Ingredients:

1. Baking paper

2. Pineapple paste

3. 400 grams of pineapple tart mix

4. Five egg yolks

5. 250grams Anchor salted butter

6. Pineapple tart mold

7. Pastry brush

8. Mixing bowl

Step One: Pour pineapple tart mix into mixing bowl.

Step Two: Put in Anchor salted butter. It is recommended to use this brand, other brands don’t work as good as this butter.

Step Three: Pour four egg yolks.

Step Four: Mix everything.

Step Five: Use your hands to fold the batter till it’s even.

Step Six: Flatten the batter in the mixing bowl.

Step Seven: Refrigerate for 30 minutes or longer. Let it harden a little.

Step Eight: Fill some batter into the mold. The batter mold looks like this.

I forgot to take a closer picture of the mold. It is gold in color in the ingredients picture. Push out 3-4 inches of batter strips.

Step Nine: Wrap batter strip around rolled pineapple paste.

Step Ten: Remove extra batter strip. We just need enough batter strip to wrap around the pineapple paste. Arrange on a baking tray.

Step Eleven: Glaze the uncook pineapple tart using an egg yolk with pastry brush

Step Twelve: Bake at 180°C for 15 minutes. When it’s almost done, you can actually smell the delicious mouth-watering pineapple tarts.

Step Thirteen: Store pineapple tarts in small air-tight containers. Why use small containers? Pineapple tarts molds easily when any water or even saliva touches it, therefore separate it so that not all of your pineapple tarts will be moldy.

I don’t really have sweet tooth but I like this. It’s just feel good when you did everything by yourself, it’s well done and be able to enjoy it. Good luck!

xoxo,
Traclyn Yeoh