Pineapple Tarts
Delicate, buttery pineapple tarts made with 100% real, natural pineapple filling. Delicious and irresistible in every bite!
Ingredients
For the Pineapple Filling:
- 1 pineapple peeled and cut into pieces
- ¼ tablespoon cloves optional
- ½ - ¾ cups sugar
- ½ tablespoon lemon juice
For the Egg Wash:
- 1 egg yolk
- ¼ teaspoon sweetened condense milk
- ¼ teaspoon oil
For the Dough:
- 1.75 oz 50 g sweetened condensed milk
- 2 tablespoons sugar
- 1.5 sticks butter 175 g unsalted butter, at room temperature
- 1 egg yolk
- 3 drops of vanilla essence optional
- 9 oz 250 g all purpose flour or plain flour
Instructions
To Make the Pineapple Filling:
- Remove pineapple skin and any remaining divots. Cut into pieces and blend into a thick and chunky puree. Do not over blend.
- Add the pineapple puree and cloves into a non stick pot and cook at medium heat until dry. Stir constantly to prevent burning. Add sugar, lemon juice and stir to combine. Simmer until it becomes thick and sticky. Turn off heat and remove the cloves. Transfer into a bowl and allow to cool by chilling in the fridge for half an hour.
To Make the Egg Wash:
- Mix all the ingredients in a small bowl. Set aside.
To Make the Dough:
- Cream the butter and condense milk. Then add egg, vanilla essence and mix again. Slowly add flour and knead using hands to mix well to form a dough. Set aside.
Put It All Together:
- Preheat oven to 330 F (160 C).
- Roll out approximately 0.3 oz (8 g) of dough and 0.15 oz (4 g) of filling into small balls using your palms. You should get approximately 50 portions of each. Flatten the dough and place the filling on top. Wrap the dough around the filling and roll to fully encase the filling.
- Place each one on a tray lined with parchment paper. Using the back of a paring knife, make vertical and horizontal indentations and glaze the top with a generous amounts of egg wash. Bake in oven for 20-22 minutes or until golden brown.
- Cool completely on a wire rack and store in a airtight container.
