Remove the skin of the pineapple and separate the core from the flesh.
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.
Transfer the processed core and chopped flesh into a muslin, over a big bowl.
Squeeze until there is little moisture in the muslin.
- 4 tbsp Honey
- 30 g Sugar
- 4 drops lemon juice
- 10 g olive oil
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.
Rest the pineapple filling for an hour at room temperature
- 90 g Low-gluten flour
- 35 g Milk powder
- 75 g Butter
- 1 Egg
- 20 g Powdered sugar
- hand mixer with beaters
Whisk the egg, butter, powdered sugar until smooth. Add flour and milk powder using a sieve.
Combine until a dough forms, place in the fridge (cold storage) for 30 minutes.
- 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.
Bake at 170 degrees Celsius for 12 minutes, brush on a thin layer of egg wash, then bake for another 8 minutes.
Snap a picture of your scrumptious pineapple tarts!