Ingredients
Pastry
200g Top Flour
125g Butter (Salted / Unsalted)
1 Egg Yolk (15-18g)
Fillings
2 Large Pineapples
80-100g Sugar (+/- depending on taste)
*(Roll cooked pineapple paste into balls of 7g each) Weight of pineapple ball (+/- depending on your preference filling)
Method (Pineapple Paste)
1. Remove “eye” and the centre core from the pineapple after shaving off the skin.
2. Grate pineapple and drained off some of the pineapple juice, leaving some of the juice with the pineapple puree.
3. Cook pineapple puree. Add some sugar and adjust according to your own likening.
4. Continue cooking pineapple puree over medium heat for at least 1.5hrs until it turns sticky. Keep stirring when cooking the pineapple paste to prevent it from burning.
5. Cook until it turns sticky and a little dry. Leave it to cool and best used the next day.
Method (Pastry)
1. Weigh pineapple paste into balls of 7g each. Leave it aside.
2. Shift flour. Add in some ½ tsp salt if you are using unsalted butter.
3. Cut cold butter into small cubes. Add into the flour, using rubbing in method rub the butter with the flour until it looks like breadcrumbs.
4. Add in the egg yolk and mix it together until it forms into a dough, if dough is too dry, you can add in another teaspoon of egg yolk.
5. Roll out dough into 4mm thick with tart cutter and top with pineapple balls. 6. Bake at 150 Degree Celsius for 25mins.
NOTE: Store in a metal tin or airtight jar where they’ll keep up to at least 2 weeks.
