Pineapple tarts made with Ghee

Playing with shapes!! :) Lessons from paperclay projects does come handy in cooking too.  I tried shaping with salt dough before working on the actual tarts. Salt dough are easier to manage than the actual tart dough. ;)  

Just made some pineapple tarts, recipe adapted from NasiLemak Lover's recipe. Thanks to my friend Jane Lee, who tried & shared her ghee & butter ratio. 

These tarts taste better if they have been aged for a day or 2. I know it is difficult to resist the temptation! Hide some & taste the difference! You'll be surprised!!! 

Pineapples Tarts with Ghee, adapted from NasiLemak Lover's recipe. 

Ingredients: 

250g salted butter 

100g ghee - I used QBB ghee

100g condensed milk 

2 egg yolks 

510g plain flour ( I used 480g plain flour + 30g cornflour). 

600g Pineapple jam - roll into balls. 

Egg wash : 1 egg yolk + 1 tbsp milk  + 1/2 tsp salt. 

Preparation steps: 

1. Cream the above ingredients except the jam in a mixing bowl untill they form a dough.

2. Set aside for 10 mins in the fridge. 

3. Shape the pineapple tarts with the jam. Brush with egg wash. 

4. Bake in a preheated oven at 165 degree C for 20mins or until golden brown. 

5. Remove from oven & leave it completely cool before storing. 

Bon appétit ! 

Chin's notes: 

1. I find that this recipe not suitable for open tarts because the dough is a bit sticky. 

2. When they are just out from the oven, the pastry is very flaky. Leave it to cool completely the pastry texture is better. 

3. Let the pineapple tarts aged at least a day / 2. They taste better when they are aged!

4. Here is the link to NasiLemak Lover's recipe: 

http://nasilemaklover.blogspot.fr/2013/02/my-best-melt-in-mouth-pineapple-tarts.html?m=1

5. Added on 24 Jan 2015 - Wonder what to do with the left over egg whites? 

I made some Meringues à la françaisel

6. Added on 24 Jan 2015 - Recipe to homemade pineapple jam : Pineapple Jam

7. Here is how I shaped the tarts. Need to work very fast on the dough, because the butter from the dough will melt due to the warm hands & it will become very difficult to manage.  

Added 22 April 2015 : other shapes.

Daisy Pineapple Tarts - embossed with fondant cutter

Rosie Pineapple Tarts - shaped with a crimper

Pineapple Jam

It is not difficult to make pineapple jam, just that the process takes a very long time.

Using a different sugar will gives you a different jam colour. 

If brown sugar is used, you'll get a deeper brown coloured jam. 

Here is how I prepare my pineapple purée. 

1. Cut the top & bottom of the pineapple. 

2. Cut away the skin. You can cut deeper into the flesh to get rid of some of the "eyes". 

3. Remove the "eyes" from the pineapple, buy cutting a V along the eyes. 

4. Keep going until you have all the "eyes" removed. 

5. Cut them into smaller chuncks to be puréed in the blender. 

6. Drained the juice, to reduce the liquid before the cooking process. 

Pineapple Jam Recipe: 

Yeild about 650g of jam. 

Ingredients: 

1500g pineapple purée

350g white sugar / brown sugar 

2 pandan leaves ( optional ) 

Preparation Steps: 

1. Place the pan on the stove heat on high flame. Add in all the ingredients & give it a good stir & mix well. 

2. Once the purée started to bubbles. Reduced heat to medium mode. 

3. Stir constantly until the liquid level reduced. 

4. Try your jam, if it is not sweet enough add more sugar, tablespoon by tablespoon & continue to cook the jam until texture is dry. 

5. Transfer the cooked jam to a clean , sterlised container / jar. 

6. Seal, label & date your jam. 

Voilà ! 

Chin's Notes. 

1. I like to use heavy based pan, because it can reduced the chances of burning the jam easily. 

2. I like my jam color cooked in brown sugar. The color is deeper & I like the taste too. It is my personal preference.

3. Jam can be kept in the fridge for at least 1 month in a sterlised containers. 

4. Taste the jam while cooking, if it is not sweet enough add more sugar until you get the sweetness that you like. 

5. You can make it slightly sweeter because after you baked them to the pastry, the sweetness is usually reduced. 

6. Different type of sugar was used. The one on the left is cooked in brown sugar & the one on the right is in white sugar.  

7. These are suitable for pineapple tarts. Pineapple tarts recipes :

Pineapple rolls : 

http://fromchinshome.blogspot.fr/2015/01/pineapple-rolls.html?m=1

Pineapple closed tarts : 

http://fromchinshome.blogspot.fr/2014/10/pineapple-tarts.html?m=1