Tangy Pineapple Tarts

Step 1/11

• 1 Pineapple

• knife

Remove the skin of the pineapple and separate the core from the flesh.

Step 2/11

• food processor

Now, dice the flesh into tiny pieces, and collect the juice in a bowl (no waste!) Then, cut the core into pieces and blend in a food processor, or cut until there are no visible chunks.

Step 3/11

• 1 Muslin cloth

• bowl

Transfer the processed core and chopped flesh into a muslin, over a big bowl.

Step 4/11

Squeeze until there is little moisture in the muslin.

Step 5/11

• 4 tbsp Honey
• 30 g Sugar
• 4 drops lemon juice
• 10 g olive oil

• Fork

Transfer the residue in the muslin cloth to a pan, adding in honey, sugar and a splash of lemon juice & olive oil. Use a fork to get rid of the lumps.

Step 6/11

Rest the pineapple filling for an hour at room temperature

Step 7/11

• 90 g Low-gluten flour
• 35 g Milk powder
• 75 g Butter
• 1 Egg
• 20 g Powdered sugar

• sieve
• hand mixer with beaters

Whisk the egg, butter, powdered sugar until smooth. Add flour and milk powder using a sieve.

Step 8/11

Combine until a dough forms, place in the fridge (cold storage) for 30 minutes.

Step 9/11

• Rectangular mold
• parchment paper
• baking pan

Encase the filling in the dough, forming a ball, then transfer into a mold. Line the rectangles on a sheet pan lined with parchment paper.

Step 10/11

• 1 Egg mixture

• pastry brush

Bake at 170 degrees Celsius for 12 minutes, brush on a thin layer of egg wash, then bake for another 8 minutes.