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Ingredient
Pineapple Tarts
Introduce
Chef :
Daniel LimPineapple Tarts
Chinese New Year is fast approaching and pineapple tarts are popping out everywhere if you are residing in Singapore. This year, I decided to make my own with a bit of old and new. I had been experimenting on these tarts for a couple of days and old is using a traditional recipe (which is from my grandma). New is going an unorthodox route with a French pastry as the base.
Ingredient
Food ration :
30 tartsCooking time :
2 days
2 Inches
Cinnamon Stick,
5
Cloves,
100 g
Demerara Sugar,
58 g
Egg Yolks,
1 TSP
Pure Vanilla Paste,
4 g
Sea Salt,
6 g
Baking Powder,
Cooking instructions
* Step 1
Prepare the pineapple jam.
* Step 2
Reserve the juice for late use.
* Step 3
Add in the liqueur. Use a burner to flambé. Be very careful while doing this.
* Step 4
Add 1/3 of the pineapple juice into the skillet.
* Step 5
Remove from heat.
* Step 6
Prepare the sablé breton.
* Step 7
In a smaller bowl, mix flour, salt & baking powder together.
* Step 8
Assemble.
* Step 9
Wack into the oven and bake for 10 mins.
* Step 10
Place the pineapple jam on top.
* Step 11
Once cooled, keep in an airtight container.
* Step 12
The following steps are optional:
* Step 13
The chocolate should have a glossy shine and is quite stiff.
* Step 14
For the detailed recipe video:
instagram.com/tv/CKT2tbJlDY4/
Note: if there is a photo you can click to enlarge it
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