Parmesan Pineapple Tarts


Parmesan Pineapple Tart
200g all purpose flour
50g parmesan cheese
12g milk powder
2g baking powder
2g salt
70g Anchor butter (unsalted)
70g margarine
70g icing sugar
35g eggs
5g vanilla flavour

Pineapple Filling
5 pineapples
200g brown sugar
200g sugar
10 cloves


Parmesan Pineapple Tart

Cream butter, margarine and icing sugar on high speed for 10 minutes.

Add egg and flavour on high speed and mix for 10 minutes.

Premix dry ingredients and add on 1st speed for 1/2 minute.

Divide the pastry into 10g and the pineapple filling into 6g.

Wrap the pineapple filling in the pastry and mould round.

Elongate one end of the pastry and cut with a pair of scissors.

Brush egg yolk over the tarts and bake at 200 degrees Celcius for 20 minutes.

Pineapple Filling

Prepare the not so ripe pineapples ready in a big bowl.

Using a rough grater as shown, carefully grate all the pineapples.

There will be a lot of pineapple juice after grating.

Squeeze out as much pineapple juice from the pulp.

Transfer the pulp into a pot for cooking.

Add the sugar & cloves into the pot of pineapple pulp.

Boil all the ingredients together over a slow fire.

Stirring all the time until the juice has almost dry up.

Leave aside to cool. Keep in the fridge if not using.

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