CAROB PINEAPPLE TARTS

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Carob Pineapple Tarts

Ingredients - Pineapple Jam
  • 3 large honey pineapples
  • 2 sticks of cinnamon
  • 1 star anise
  • 5 cloves
  • 80g lite sugar (can further reduce the sugar content if your honey pineapples are very sweet)
  • 80ml carob Syrup
  • juice from half a lemon

Instructions
1.  Remove skin and eyes from 2 large honey pineapples.
2.  Cut them into quarters.
3.  Grate them using a fine food grater (you can also use food processor).
4.  Separate the pulp and the juice.
5.  Transfer pineapple pulp to a pot.
6.  Add 2 sticks of cinnamon, 1 star anise, 5 cloves, ¼ of the pineapple juice and 80g sugar.
7.  Continuously stir the jam while cooking.
8.  Adding in the pineapple juice a little at a time.
9.  Once the pineapple jam starts to dry out and darken add 80ml carob
10.Add juice from half a lemon.
11.Remove cinnamon, star anise and cloves from the jam.
12.Continuously stir until jam becomes dry and sticky.
13.Set aside to let it cool down completely.
                                                                                                     
 Ingredients – Cookie dough
  • 120 cold salted butter (recommended butter – President)
  • 200 g plain flour
  • 1 egg
  • 20g icing sugar
  • Egg wash – 1 egg yolk

Instructions
1. Roll jam in to 10g balls and set aside on a tray with baking paper
2. Add 120g cold unsalted butter to 200g of plain
3. Using the rubbing method, rub in the butter together with the flour into a crumbly like consistency
4. Add an egg and 20g icing sugar
5. Mix well until a dough forms
6. Dust your worktop with flour
7. Knead dough until it becomes a smooth ball
8. Divide dough into 4 portions
9. Flatten dough to around 1 cm
10.Cut them into pieces using a pineapple tart cutter
11.Add pineapple balls on top
12.Brush with egg wash

13.Bake in 180ºC oven for 10 to 15 mins or till lightly brown

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